Ingredients
Equipment
Method
- Pat the pounded chicken breasts dry with paper towels. Season both sides generously with salt and pepper.1.5 lbs boneless, skinless chicken breasts, Salt and freshly ground black pepper
- Set up three shallow dishes. In the first, add the all-purpose flour. In the second, whisk the eggs until well combined. In the third, mix together the panko breadcrumbs, grated Parmesan cheese, dried oregano, garlic powder, and a pinch of salt and pepper.1 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon garlic powder, Salt and freshly ground black pepper
- Dredge each chicken breast first in the flour, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken thoroughly with the panko breadcrumb mixture, pressing gently to ensure the crumbs adhere well.1.5 lbs boneless, skinless chicken breasts, 1 cup all-purpose flour, 2 large eggs, 1.5 cups panko breadcrumbs, ½ cup grated Parmesan cheese, 1 teaspoon dried oregano, ½ teaspoon garlic powder, Salt and freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side, until golden brown and cooked through. Transfer the cooked chicken to a plate lined with paper towels to drain any excess oil.2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts
- Preheat your broiler. In individual oven-safe bowls, place a cooked chicken breast. Spoon a generous amount of marinara sauce over each chicken breast.2 cups marinara sauce, 1.5 lbs boneless, skinless chicken breasts
- In a small bowl, combine the cottage cheese. You can optionally blend the cottage cheese for a smoother consistency if desired, though it’s delicious as is. Spoon a generous dollop of cottage cheese over the marinara sauce.1 cup low-fat cottage cheese
- Sprinkle shredded mozzarella cheese over the cottage cheese.½ cup shredded mozzarella cheese, 1 cup low-fat cottage cheese
- Place the bowls under the broiler for 2-3 minutes, or until the mozzarella is melted and lightly golden brown. Keep a close eye to prevent burning.½ cup shredded mozzarella cheese
- Carefully remove the bowls from the oven. Garnish with fresh basil leaves and a sprinkle of red pepper flakes if you like a bit of heat. Serve immediately.Fresh basil leaves, Red pepper flakes
Notes
For optimal freshness, allow any leftover Cottage Cheese Chicken Parm Bowls to cool completely before storing. Transfer individual portions or the entire dish into airtight containers. Refrigerate your leftovers for up to 3 days.
To reheat, you can gently warm the bowls in the oven at 350°F (175°C) until heated through, which helps maintain the crispiness of the chicken crust. Alternatively, you can reheat individual portions in the microwave, though the breading may become softer. If you wish to freeze portions for future meals, cool completely, wrap tightly in plastic wrap, and then place in a freezer-safe bag or container for up to 2 months. Reheat from frozen in the oven for best results.
