Baked Chicken Parmesan
A comforting dish featuring tender chicken, flavorful tomato sauce, and melted cheese, all covered in a crunchy breadcrumb crust.
Equipment
- Baking Sheet
- Mixing Bowls
- Oven
Ingredients
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup whole wheat Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. ground black pepper
- 2 large egg whites
- 4 oz part-skim mozzarella cheese
- 1/2 cup high-quality jarred tomato sauce
- Fresh basil (thinly sliced or chopped)
- Optional: Prepared whole wheat spaghetti or zucchini noodles (for serving)
Instructions
- Preheat your oven to 400°F (200°C) and lightly coat a baking sheet with cooking spray.
- Slice each chicken breast in half lengthwise to create four pieces and pound them to 1/2 inch thickness.
- In a bowl, mix Italian seasoned breadcrumbs, whole wheat Panko, grated Parmesan, garlic powder, and black pepper.
- In another bowl, whisk the egg whites until lightly foamy.
- Dip each chicken piece in egg whites, then coat with the breadcrumb mixture, pressing gently to adhere.
- Place the breaded chicken on the prepared baking sheet and spray the tops lightly with cooking spray.
- Bake for about 15 minutes, or until the internal temperature reaches 160°F and breadcrumbs are golden brown.
- Remove from oven and spoon 2 tablespoons of tomato sauce on each piece; top with mozzarella cheese.
- Return to the oven and bake for an additional 3-5 minutes, until the cheese is melted and bubbly.
- Garnish with fresh basil and serve with spaghetti or zucchini noodles if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.