Description
A lighter version of classic Chicken Parmesan, baked instead of fried.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 1/2 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1 cup low-sodium marinara sauce
- 1/2 cup part-skim mozzarella cheese, shredded
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet.
- Pound the chicken halves to an even 1/2-inch thickness.
- Set up a breading station: place flour on one plate, the beaten egg on a second plate, and mix breadcrumbs, Parmesan cheese, oregano, and garlic powder on a third plate.
- Dredge each chicken piece first in flour, shaking off excess.
- Dip the floured chicken into the egg, letting excess drip off.
- Coat the chicken thoroughly in the breadcrumb mixture.
- Place the coated chicken on the prepared baking sheet. Drizzle the tops with olive oil.
- Bake for 15 minutes.
- Remove the chicken from the oven. Spoon marinara sauce over each piece. Top with mozzarella cheese.
- Return to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit).
Notes
- For extra flavor, use panko breadcrumbs instead of regular breadcrumbs.
- Serve over zucchini noodles or whole wheat pasta to keep it lighter.
- Prep Time: 15 min
- Cook Time: 22 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 piece
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 42
- Cholesterol: 110
Keywords: healthy chicken parmesan, baked chicken, low fat italian, whole wheat breadcrumbs, light chicken recipe