Baked Chicken Parmesan PT40M https://img5.recipesrun.com/201907/2019/0819/e6/c/843272/300x200x90.jpg The funny thing about Baked Chicken Parmesan is that even though it seems fancy, it’s one of the easiest recipes to make. Although I most often associate chicken Parmesan with restaurants, I don’t actually like to order it out. For one, it’s so easy to prepare at home, I’d rather spend my restaurant dollars on a different dish. For two, most restaurant versions of chicken Parmesan are so over-the-top heavy that you lose the flavor of the chicken entirely under a pile of greasy breadcrumbs and slippery cheese. Unlike those overdone restaurant recipes, today’s version is a healthy Baked Chicken Parmesan that fuses Italian comfort food with weeknight dinner sensibility. It’s baked, not fried, and the breadcrumb crust is satisfyingly crisp, without being so thick. 6 servings Ingredients: Thinly sliced or chopped fresh basil 1/2 cup Tomato sauce 4 oz. Part-skim mozzarella 2 Large egg whites 1/4 tsp. Black pepper 1/4 tsp. Garlic powder 1/4 cup Freshly grated Parmesan cheese 1/4 cup Whole wheat Panko breadcrumbs 1/2 cup Italian seasoned breadcrumbs 2 Boneless skinless chicken breasts
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Baked Chicken Parmesan

The funny thing about Baked Chicken Parmesan is that even though it seems fancy, it’s one of the easiest recipes to make. Although I most often associate chicken Parmesan with restaurants, I don’t actually like to order it out. For one, it’s so easy to prepare at home, I’d rather spend my restaurant dollars on a different dish. For two, most restaurant versions of chicken Parmesan are so over-the-top heavy that you lose the flavor of the chicken entirely under a pile of greasy breadcrumbs and slippery cheese. Unlike those overdone restaurant recipes, today’s version is a healthy Baked Chicken Parmesan that fuses Italian comfort food with weeknight dinner sensibility. It’s baked, not fried, and the breadcrumb crust is satisfyingly crisp, without being so thick.
01 Information
  • Grade easy
  • Serving 6 servings
  • Prep Time 10 Mins
  • Cook Time 30 Mins
  • Total Time 40 Mins
02 Ingredients
    • Thinly sliced or chopped fresh basil
    • 1/2 cup Tomato sauce
    • 4 oz. Part-skim mozzarella
    • 2 Large egg whites
    • 1/4 tsp. Black pepper
    • 1/4 tsp. Garlic powder
    • 1/4 cup Freshly grated Parmesan cheese
    • 1/4 cup Whole wheat Panko breadcrumbs
    • 1/2 cup Italian seasoned breadcrumbs
    • 2 Boneless skinless chicken breasts
03 Method
  • Step 1
    Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces in total. Pound each piece to an even 1/2-inch thickness. Set aside.
  • Step 2
    In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
  • Step 3
    Arrange your workstation in the following order: pounded chicken, egg whites, breadcrumb mixture, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the tops of the chicken with baking spray.
  • Step 4
    Bake until the chicken is cooked through (it should reach an internal temperature of 165 degrees F) and the crumbs are brown about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.
04 Author
zhanghengshuo zhanghengshuo
91 Recipes
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