Oven-Fried Chicken Parmesan |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Serve a classic family-favorite for an easy weeknight meal in minutes. Pair with an easy starch and a small green salad. Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
2 large egg whites, lightly beaten |
3/4 cup panko (japanese breadcrumbs) |
4 (6-ounce) skinless, boneless chicken breast halves |
2 tablespoons olive oil, divided |
cooking spray |
1/2 cup jarred tomato-basil pasta sauce |
1/2 cup (2 ounces) grated parmigiano-reggiano cheese |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
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