Baked Chicken Parmigiana
A healthier, oven-baked version of the classic Italian-American comfort food.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 2 large eggs, beaten
- 1/4 cup all-purpose flour
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 can olive oil spray
- 1/4 cup fresh basil leaves(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with olive oil spray.
- 2
Slice the chicken breasts in half lengthwise to create thinner cutlets and pound them to an even thickness.
- 3
Set up three shallow bowls: one with flour, one with the beaten eggs, and one with a mixture of panko, parmesan, oregano, and garlic powder.
- 4
Dredge each chicken piece in flour, dip into the egg, and then press firmly into the panko mixture until fully coated.
- 5
Place the coated chicken on the baking sheet and spray the tops lightly with olive oil to help them brown.
- 6
Bake the chicken for 15 minutes, then flip each piece and bake for another 10 minutes until golden and crispy.
- 7
Spoon marinara sauce over each cutlet and top with mozzarella cheese, then return to the oven for 5 minutes until the cheese is melted and bubbly.
- 8
Remove from the oven and garnish with fresh basil before serving over your favorite pasta or a side salad.
Ratings & Reviews
No ratings yet
