Lighter Chicken Parmesan With Panko And Fresh Tomatoes 1769795636448 Yr2d

Ingredients

• 4 pieces boneless skinless chicken breasts, pounded to 1/2 inch thickness
• 1 cup panko breadcrumbs
• 0.5 cup grated Parmesan cheese
• 2 large egg whites, lightly beaten
• 0.25 cup all-purpose flour
• 3 large Roma tomatoes, diced
• 0.5 cup fresh mozzarella cheese, shredded
• 2 cloves garlic, minced
• 0.25 cup fresh basil leaves, chiffonade
• 1 can olive oil spray
• 1 teaspoon salt and black pepper

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a wire rack.

2. 2

   Set up three shallow bowls: one with flour, one with the beaten egg whites, and one with a mixture of panko and half of the Parmesan cheese.

3. 3

   Season the chicken breasts with salt and pepper, then dredge each in flour, dip in egg whites, and coat thoroughly with the panko-Parmesan mixture.

4. 4

   Place chicken on the prepared baking sheet and lightly spray the tops with olive oil spray to ensure a golden-brown finish.

5. 5

   Bake for 15 minutes, then remove from the oven.

6. 6

   In a small bowl, toss the diced tomatoes with minced garlic and a pinch of salt.

7. 7

   Top each chicken breast with the tomato mixture, shredded mozzarella, and the remaining Parmesan cheese.

8. 8

   Return to the oven for 8-10 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.

9. 9

   Garnish with fresh basil before serving.