|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 6g||22%|
|Total Sugars 14g|
|Vitamin C 4mg||20%|
|*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.
Gather the ingredients.
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. Pound chicken breasts to a thickness of 1/2-inch. Alternatively, 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 and season other side with salt and pepper. Let chicken cook through, another 3 to 5 minutes. If skillet isn't big enough, you may have to cook chicken in batches. If so, return all the chicken pieces to skillet when done.
Pour sauce over chicken. Top with cheeses.
Bake on center rack of preheated oven for 10 to 15 minutes until cheese is browned and bubbly.