Chicken Parmesan

The chicken was tender enough to cut with a fork.  The warm sauce and cheese were phenomenal and the breading still had a slight crispiness.

  • 4 Tbsp plain dry bread crumbs
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg white
  • 1/4 cup skim milk
  • 1/4 cup all-purpose flour
  • 2 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
  • Olive oil cooking spray
  • 1 cup good-quality marinara sauce
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1 tablespoons shredded Parmesan

Preheat the oven to 400 degrees F.

In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. In another bowl, whisk the egg white and milk together. In a third bowl stir together the flour, and the remaining 1/8 teaspoon salt and 1/8 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded breasts in a glass baking dish and spray on each side with cooking spray. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

Recipe from Ellie Krieger

Comments

Anonymous said…
This looks amazing!!
Yum!
:)
February 16, 2009 at 10:01 PM
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