Oven-Fried Chicken Parmesan

Ingredients

• ½ cup jarred tomato-basil pasta sauce
• Cooking spray
• 2 tablespoons olive oil, divided
• ¼ cup all-purpose flour
• ½ teaspoon dried oregano
• ½ cup jarred tomato-basil pasta sauce
• ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
• + 21 more ingredients
• • 2 large egg whites, lightly beaten
  • ¼ cup all-purpose flour
  • ¾ cup panko (Japanese breadcrumbs)
  • 2 tablespoons olive oil, divided
  • 2 large egg whites, lightly beaten
  • ¾ cup panko (Japanese breadcrumbs)
  • 2 tablespoons olive oil, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¼ teaspoon salt
  • Cooking spray
  • ½ teaspoon dried oregano
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • Cooking spray
  • ¼ teaspoon salt
  • ½ cup jarred tomato-basil pasta sauce
  • ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
  • ¾ cup (3 ounces) shredded part-skim mozzarella cheese
  • 4 (6-ounce) skinless, boneless chicken breast halves

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...

View full recipe at My Recipes