Baked Chicken Parmesan Recipe

Baked Chicken Parmesan Recipe

I cooked so much Italian(ish) meals my first yr of marriage that I’m amazed we didn’t come to be talking with Sicilian(ish) accents. most usually I grew to become to short and easy pasta recipes, however whilst i was feeling more fancy or needed a more romantic dinner recipe, I’d make Oven Baked chook Parmesan.

among you and me, the first time I made Baked hen Parmesan, i used to be extremely inspired with myself.

Baked Chicken Parmesan Recipe

here turned into a recipe I’d visible in restaurants my complete lifestyles, right on our plates. The Parmesan-crusted chook was perfectly crispy on the outdoor and lusciously juicy at the inside, and the cheese topping turned into warm, bubbly, and every bit as enjoyable as I’d was hoping it'd be.


  •  1/4 cup freshly grated Parmesan cheese
  •  1/4 teaspoon garlic powder
  •  4 ounces part-skim mozzarella
  •  1/2 cup tomato sauce — plus extra for serving as desired
  •  Fresh basil, — thinly sliced or chopped
  •  2 large egg whites
  •  1/4 teaspoon black pepper
  •  2 boneless skinless chicken breasts, — about 12 ounces each
  •  1/2 cup Italian seasoned breadcrumbs
  •  1/4 cup whole wheat Panko breadcrumbs
  •  Optional — for serving: prepared whole wheat pasta or zucchini noodles, or just enjoy on its own!

  1. Preheat your oven to 400 levels F. gently coat a baking sheet with cooking spray. cut each chook breast in half of lengthwise so you have four pieces overall. Pound every piece to a good 1/2-inch thickness. Set apart.
  2. In a wide, shallow bowl (a pie dish works nicely), combine the Italian breadcrumbs, complete wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. cut the mozzarella into four slices, or grate and divide into four equal portions.
  3. arrange your work station inside the following order: pounded bird, egg whites, breadcrumb mixture, baking sheet. operating separately, dip each piece of bird into the egg whites, shaking off any excess, then the breadcrumbs, lightly patting the chicken as wished so that the crumbs keep on with all sides. region on the organized baking sheet. lightly coat the tops of the fowl with baking spray.
  4. Bake till the bird is cooked through (it ought to reach an internal temperature of a hundred sixty five ranges F) and the crumbs are brown, approximately 15 minutes. dispose of from the oven, spoon 2 tablespoons of sauce over every piece of chicken, and top with a slice of mozzarella. go back to the oven and bake till the cheese is melted, about three-5 extra minutes. Sprinkle with basil and enjoy without delay, crowned with more sauce as preferred.

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