PostHeaderIcon Chicken Parmesan

I always get excited when I find a new dinner recipe I can add to our rotation. I made this meal last Sunday and it was so darn good that I had to share it with you as soon as possible. The recipe is technically a “lighter” chicken parmesan since the chicken is baked and not fried, like the traditional version. The panko crumbs are toasted first on the stove with a little oil, then the breaded chicken is cooked at a very high temperature. I love this method for cooking the chicken, it’s very easy and the results are wonderful.

There’s not much else to say about this recipe except you must make it soon!

Lighter Chicken Parmesan

1 1/2 cups panko breadcrumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
Salt and pepper
3 large egg whites
1 tablespoon water
Vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 total)
2 cups marinara sauce , warmed
1/2 shredded mozzarella cheese
1 tablespoon minced fresh basil

Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.

Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.

Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.

Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve over noodles, with extra parmesan and marinara sauce.

 

Source: Brown Eyed Baker, originally from Cook’s Illustrated, October 2006

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