Lightened Up Baked Chicken Parmesan
You’ll love how quickly you can get dinner on the table with this Lightened Up Baked Chicken Parmesan!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 servings
- 8 ounces linguine pasta
- ½ cup Panko or other breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 egg
- 1 tablespoon milk or water
- 4 thin sliced boneless skinless chicken breasts about 1 pound
- 2 cups marinara sauce divided
- 1 cup grated mozzarella cheese 4 ounces
- chopped fresh parsley for garnish
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
Bring a large pot of salted water to a boil. Once water is boiling, add pasta and cook according to package directions for al dente. Drain.
Meanwhile, stir together Panko crumbs, Parmesan, salt and pepper in a shallow dish or pie plate. In a second dish, whisk together the egg and milk or water. Dip each chicken piece first into the egg and then into the crumb mixture, so that both sides are coated. Place on the prepared baking sheet.
Bake chicken in upper third of the oven for 12-15 minutes, until it registers 165 on an instant-read thermometer. Remove from oven and turn on the broiler.
Spoon ¼ cup marinara sauce over each piece of chicken, and then sprinkle each with ¼ cup of mozzarella cheese. Return the chicken to the oven and broil for 2-3 minutes, until cheese is melted.
Divide cooked pasta between four plates, top with the remaining marinara sauce and chicken. Sprinkle on fresh parsley. Serve.
Serving: 1chicken breast | Calories: 514kcal | Carbohydrates: 55g | Protein: 44g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 137mg | Sodium: 1263mg | Potassium: 1004mg | Fiber: 3g | Sugar: 7g | Vitamin A: 815IU | Vitamin C: 9.9mg | Calcium: 346mg | Iron: 3.1mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com