Here is a little something I whipped up the other night. The dijon mustard adds a little zing to the chicken. We ate the chicken with kamut spiral pasta from Whole Foods, but you can try any pasta of your choice or quinoa. Give it a try and let me know what you think!

Chicken Parmesan


  • 4 chicken breasts
  • 1/2 cup wheat bran
  • 1/2 cup whole wheat breadcrumbs
  • 3 tbsp parmesan
  • dijon mustard
  • 4 oz smoked mozzerella
  • salt & pepper


  1. Preheat oven to 375. Put wheat bran, bread crumbs, parmesan, salt and pepper in a bowl.
  2. Coat chicken with a thin layer of dijon mustard. Dip chicken in dry mixture till breast is fully coated.
  3. Place chicken breasts in a pan and bake in the oven for 30 minutes.
  4. Take chicken out of the oven place cheese on top. Put back in the oven for an additional 5-8 minutes.

Chunky Marinara Sauce


  • 3 large onions, chopped
  • 1 green pepper, chopped
  • 5 cloves of garlic, minced
  • 28 oz can of crushed tomatoes
  • 1 tbsp dried oregano
  • 1/4 cup sundried tomatoes
  • 3 cellery stalks, chopped
  • 2 carrots, diced
  • crushed red pepper flakes (optional)
  • salt & pepper
  • olive oil


  1. Heat up sauce pan. Add olive oil and chopped vegetables. Sautee for 5-8 minutes until vegetables are soft. Add herbs.
  2. Add crushed tomatoes. Turn heat on high and boil. Once at a boil, turn down the heat to medium. Simmer for 40 minutes.

Sounds simple enough right? This recipe is really delicious, great for a weeknight family dinner.

What is your favorite chicken recipe?

Chicken Parmesan with Chunky Marinara Sauce