Baked Chicken Parmesan Recipe
The TASTIEST baked chicken parmesan that is easy to prep on a weeknight! Crispy, cheesy, but lighter.
- 2 large chicken breasts (roughly 1 lb)
- 2 tablespoons all purpose flour (almond and GF flour may also work)
- 1 egg beaten
- ½ cup Panko breadcrumbs
- ¼ cup parmesan cheese (freshly shredded)
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ½ cup marinara sauce
- ¼ cup shredded mozzarella cheese
- fresh basil leaves (torn)
Cut chicken breasts horizontally so you end up with flat, wide pieces.
Heat oven to 375°F.
Into three separate bowls add: 1. flour 2. egg 3. panko, parmesan cheese, oregano and salt.
Using tongs, dredge the chicken in the flour mixtue until coated. Shake off excess.
Dip chicken in egg mixture until thoroughly coated.
Finally, coat the chicken on both sides in the panko/parmesan cheese mixture.
Place each coated chicken breast on a baking sheet, then bake in the pre-heated oven for 20 minutes.
Top with marinara, then mozzarella cheese and return to the oven for another 5 minutes, or until cheese has melted.
Serve with fresh basil.
Serving: 1piece of chicken | Calories: 241kcal | Carbohydrates: 10g | Protein: 31g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 651mg | Potassium: 549mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 3.5mg | Calcium: 147mg | Iron: 1.7mg