Oven-fried Chicken Parmesan

Ready in 45 minutes
2 review(s) averaging 2.5. 100% would make again

Top-ranked recipe named "Oven-fried Chicken Parmesan"

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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

Ingredients

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1/4 cup All-purpose flour
1/2 teaspoon Dried Oregano
1/4 teaspoon Salt
2 large egg whites; lightly beaten
3/4 cup panko; (Japanese breadcrumbs)
4 skinless, boneless chicken breast; halves
2 tablespoons olive oil; divided
Cooking spray
1/2 cup tomato-basil pasta sauce
1/2 cup Parmigiano-Reggiano cheese; grated
3/4 cup part-skim mozzarella cheese; shredded

Original recipe makes 4

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 702 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 2 years ago
[I posted this recipe.]
stephanie 4 years ago
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