I love Italian food. And I LOVE Chicken Parmesan. But when you order it at a restaurant, they always fry the chicken, so I feel just a little guilty ordering it. (Mainly because I want lots of cheese and bread sticks with it too!) So I’ve been on a mission to find a way to make a healthier version at home and I feel like I’ve finally perfected this one! This is now one of my family’s favorite dishes!
While the oven is preheating to 425*, spray a cookie sheet with cooking spray. Put the dry ingredients in a small bowl (like a large cereal or soup bowl.) Mix them up well with a spoon or with clean hands. Crack open each egg carefully and let the white of the egg seep out into another small bowl, while keeping the yolk inside the eggshell. Once you have both egg whites in the bowl, discard the egg shells and yolks. Add the 2 Tbps. water to the egg white and stir well with a small whisk or a fork to combine.
Now trim the fat off of the boneless, skinless chicken breasts. My kids think it’s so gross touching raw chicken. I tell it’s not my favorite thing to do either, but sometimes you gotta sacrifice for the greater good…like your family having delectable food….am I right?!? I usually try to buy large chicken breasts, so that each one can be cut in two after you pound it out. Pounding it out serves a few purposes….1) It cooks faster and more thoroughly. 2) It is more tender. And 3) The chicken to breading ratio is much better! 🙂
Now set that aside and let’s get messy! (Remember the greater good here that I discussed!) Dip each chicken breast in the egg white mixture and coat both sides, then in the breading mixture, pressing down in the breadcrumbs to coat each side. Then place on the greased baking sheet.
Melt 1/2 cube butter in the microwave and brush just a little butter on the top of each chicken breast. It doesn’t have to be completely even, it will bake in. (This step is optional if you want to save on calories or fat, but it really does make it taste better!) Bake for 20 min. Sometimes I turn over 10 minutes in, but it depends what I’ve got going on. Sometimes I just let them bake. They look better if you don’t turn, but the breading is more evenly crisped if you turn them. So take your pick!
While it’s baking, cook your pasta and warm your marinara sauce. I like Classico Four Cheese. 🙂
Test the largest, thickest piece by cutting a little slice through the thickest part. If it’s done, the rest of them should be. If not done, cook a little longer. When done, put some marinara sauce on top and sprinkle some fresh shredded mozzarella or parmesan…or a little of both. Then put back in the oven for a few minutes to melt the cheese.
Serve with pasta, additional sauce and parmesan cheese.
These are yummy leftover, too!
| Cook Time | 25 minutes |
| Servings |
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- 4 large boneless-skinless chicken breasts
- 2 egg whites
- 1 Tbsp. water
- 1 c seasoned bread crumbs
- 1/4 c grated parmesan cheese bottled
- 1 tsp. garlic salt
- 1/2 cube butter or margarine melted
- 1 c shredded mozzarella or parmesan cheese
- Spaghetti noodles or other pasta
- Your favorite spaghetti sauce
Ingredients
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- Preheat oven to 425*. Spray cooking sheet with cooking spray. Mix egg white and water in a small bowl. Mix bread crumbs, grated parmesan cheese and garlic salt in another small bowl.
- Trim fat from chicken. Using a meat tenderizer, pound chicken breasts to desired thickness, then cut in half. Dip each chicken breast in egg white mixture and then in bread crumb mixture, coating evenly. Place on baking sheet. Brush or drizzle the top of each chicken breast with melted butter. Bake for 20 min. or until cooked through. (Turn half-way through cooking if desired.)
- While chicken is cooking, boil water and cook pasta as directed on package.
- When chicken is cooked, remove from oven. Pour a spoonful of sauce on top of each piece and sprinkle with fresh grated cheese.. Return to oven until sauce is cooked through and cheese is melted, about 2 min. Heat remaining sauce to serve over pasta.
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