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Lighter Chicken Parmesan

Alright so today I will be sharing a really easy recipe that requires minimum work and a few pantry-staple ingredients 🙂

Easy. Breezy. Beautiful. Chicken Parm!

The chicken is juicy and covered in yummy marinara and lots of gooey cheese, served with some linguine in marinara and some crusty garlic bread – you have a perfectly ahhmazing meal that was really easy to make 🙂

And since the chicken is baked rather than fried, it makes it healthier. So go ahead and pile on the cheese 🙂

Stars: 4

Level: Easy

Comments: Very easy healthier chicken parm!

Negatives: None.

Will I make it again? Yes

Lighter Chicken Parmesan

Serves 2

Ingredients:

  • 2 boneless chicken breasts, pounded to 1/4 to 1/2 in thickness
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup shredded parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • salt and pepper
  • 3/4 cup marinara sauce
  • 4 slices of mozzarella
  • extra shredded parmesan for topping

Directions:

Preheat oven to 400F.

Whisk the egg in a bowl. Mix the flour, panko, parmesan, garlic. basil in a shallow dish. Salt and pepper both sides of your chicken breasts, then dip the chicken first in the egg then in the flour mixture. Place on a foil lined baking sheet. Bake for 16mins flipping once halfway through.

In a 8×8 baking dish, pour 1/4 cup of the sauce. Top with the cooked chicken breast, then with the remaining marinara. Top with a few slices of mozzarella and a generous amount of shredded parmesan.

Bake for another 5-8 mins or until the cheese is melted and the chicken is cooked through. Sprinkle with some chopped fresh basil.

Serve with pasta and garlic bread. Enjoy 🙂

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Comments

  1. Reblogged this on Meals on Wheels.

  2. Looks fantastic!

  3. I need to replace my recipe with yours, it looks delish! Thanks for sharing 🙂

  4. Oh yeah. This is getting made this week!

  5. I made this for dinner tonight, and oh yes ~ definitely throwing out my recipe and using yours from now on. It turned out fabulous and I got rave reviews from my guys. Kudos to you for another great recipe 🙂

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