I think this was the first time I attempted the classic Chicken Parmesan. Found a great simple recipe over at my favorite Skinnytaste.com
It’s lighter on the nutrition scale due to the baking-not frying. Two thumbs up.
- 2 chicken breast (pounded out w/ meat mallet)
- 1/2 cup seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp butter, melted (or olive oil)
- 1/4 cup reduced fat mozzarella cheese (or regular)
- 1/4 cup marinara sauce
- cooking spray
- package of any noodles to your liking (I had some whole wheat spaghetti on hand)
Preheat oven to 450° and lightly spray your baking sheet. Defrost your chicken if needed and place inside of ziploc bags to pound out with mallet just to flatten them up a bit.
Combine your 1/2 cup of breadcrumbs and 1/4 cup of parmesan cheese into a bowl.
Melt butter in a small bowl and grab a pastry brush (or something like it). Gently brush butter onto your chicken breasts on both sides and then dip the chicken into the crumb/cheese mixture on both sides and place on baking sheet.
Lightly spray a little more cooking oil on top of the chicken breasts and bake for about 20 min. Turn chicken over after 20 min and bake for another 5. (When you’re about half way through the 20 minutes maybe get going on boiling up some noodles.)
Remove your baking sheet from the oven after that last 5 minutes and spoon about a tablespoon of marinara sauce on top of each chicken breast and then sprinkle about a tablespoon or more of mozzarella cheese on each. (ummm ignore the burnt looking crispiness on the sheet. Thank goodness for non-stick pans, it all came right off)
Bake for another 5 minutes or until cheese has melted…. and there ya go. Baked Chicken Parmesan. It tasted realllly good. Brushing the butter on to the chicken breasts before dipping into the crumb mixture gave it a nice golden crispy crunch. Will def make this again. Too easy not to.