Friday, August 1, 2014

Baked Chicken Parmesan

Baked Chicken Parmesan

Being part Italian I LOVE my pasta and anything Italian. While I admit it’s not the most healthy food I thought I would try baking it instead of pan frying it and I was shocked it came out crispy and really good, not to mention with a little one running around it’s an easy dish to prep ahead of time and pop in the oven rather then standing over the stove. This for sure will be a repeat when I get my craving!

Baked Chicken Parmesan

(Adapted from skinny taste)


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4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8

3/4 cup seasoned breadcrumbs

1/4 cup grated Parmesan cheese

2 tbsp butter, melted (or olive oil)

3/4 cup reduced fat mozzarella cheese

1 cup marinara

Preheat oven to 450°. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl.


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Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.


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Place on baking sheet and repeat with the remaining chicken.


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Lightly spray a little more oil on top and bake in the oven for 20 minutes.


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Turn chicken over, bake another 5 minutes.


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Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.


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Bake 5 more minutes or until cheese is melted.

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