Baked Chicken Parmesan
A healthier twist on traditional chicken parmesan, featuring crispy baked chicken topped with marinara and melted cheese.
Equipment
- Baking Sheet
- Mixing Bowls:
- Meat Mallet
Ingredients
- 2 pieces chicken breasts about 1 lb., sliced in half lengthwise
- 2 tbsp olive oil
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese finely grated
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese or 4 slices fresh mozzarella
Instructions
- Preheat oven to 425°F (220°C) and lightly grease a baking sheet with olive oil.
- Slice chicken breasts horizontally to create four thin fillets. Pound any uneven pieces for even cooking.
- In a shallow dish, combine panko breadcrumbs, parmesan cheese, garlic powder, oregano, and salt.
- In another bowl, whisk the egg until smooth. Dip each chicken fillet into the egg, then into the breadcrumb mixture, ensuring both sides are coated.
- Transfer breaded fillets to the prepared baking sheet.
- Bake for 15 minutes, then flip each piece.
- Top each fillet with 3-4 tablespoons of marinara sauce and shredded mozzarella cheese.
- Return to the oven for another 5-7 minutes until the chicken reaches 165°F (74°C) and the cheese is melted.
- For a golden top, broil for 2-3 minutes at the end.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.