|Nutritional Guidelines (per serving)|
|Servings: 4 servings, chicken parmesan|
|Amount per serving|
|% Daily Value*|
|Total Fat 46g||59%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 74g||27%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Boneless chicken breasts are coated in a light, crispy breading, sauteed in olive oil, then topped with spaghetti sauce and mozzarella and parmesan cheeses. Use homemade spaghetti sauce or your favorite brand from a jar.
Serve this chicken parmesan with Caesar salad and garlic bread.
- 3 tablespoons olive oil
- 1-1/2 pounds boneless skinless chicken breasts
- 2 cups Panko (Japanese bread crumbs)
- 2 egg whites, lightly beaten
- Kosher salt and black pepper
- 3 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Preheat oven to 450 F.
Heat olive oil in an oven-safe (such as cast iron) skillet over medium-high heat.
Cut chicken breasts in half to form easier-to-eat pieces. Pound chicken breasts to a thickness of 1/2-inch. Or buy thinly-sliced chicken breasts and skip this step.
Place Panko in a shallow dish, spreading out in an even layer.
Dip each chicken breast first in the egg whites, then in the Panko. Place in the heated oil.
Season chicken with salt and pepper. Let chicken cook until golden, about 4 minutes. Flip. Season the other side with salt and pepper. Let chicken cook through, another 3 to 5 minutes.
If the skillet isn't big enough, you may have to cook the chicken in batches. If so, return all the chicken pieces to the skillet when done.
Pour the spaghetti sauce over chicken. Top with the cheeses.
Bake on the center rack of the preheated oven for 10 to 15 minutes until cheese is browned and bubbly.