Oven-Fried Chicken Parmesan

Oven-Fried Chicken Parmesan
Photo by Photo: Randy Mayor

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • ¾ cup (3 ounces) shredded part-skim mozzarella 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
  • + 21 more 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
    • 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 cup (2 ounces) grated Parmigiano-Reggiano cheese
    • ½ teaspoon dried oregano
    • 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

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