Oven-fried Chicken Parmesan
Cooking Light Magazine Sept 2009 pg 82
Serve a classic family-favorite for an easy weeknight meal in minutes. Pair with an easy starch and a small green salad."This recipe was great! Added a few extras on my part for a fuller meal. Add extra sauce and place on bed of penne pasta and it's even better! But chicken was AMAZING! Thanks!" - kadenmommy88
Yield: 4 Ready in 45 minutes
21 people trying soon
Verified by stevemur
|1/4 cupAll-purpose flour|
|1/2 teaspoonDried Oregano|
|2 largeegg whites; lightly beaten|
|3/4 cuppanko; (Japanese breadcrumbs)|
|4 skinless, boneless chicken breast; halves|
|2 tablespoonsolive oil; divided|
|1/2 cuptomato-basil pasta sauce|
|1/2 cupParmigiano-Reggiano cheese; grated|
|3/4 cuppart-skim mozzarella cheese; shredded|
Oven-fried Chicken Parmesan Preparation
1. Preheat oven to 450?.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450? for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
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