Feb 4, 2015

Oven-baked Chicken Parmesan

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There’s almost no cleanup with my easy chicken parmesan recipe. The prep is all done on wax paper and if you line your baking sheet with foil like I do,  you won’t have to wash it. This recipe will convince you that frying is not necessary to make a fabulous chicken parmesan. First I pound the chicken to an even thickness of 1/2-inch. That’s to make sure it cooks evenly. Then I dip each piece in flour, egg white (it’s crispier without the yolks) and finally coat it with bread crumbs that I season myself.

I start with plain breadcrumbs and season them with a store-bought Italian seasoning mix. It has dried basil, rosemary, marjoram, sage & oregano. Then I add parmesan cheese and fresh chopped parsley and wow – this makes an awesome breading for my chicken cutlets. They bake for 20 minutes… oh hey… that’s just how long it takes to make my amazing marinara sauce, start-to-finish. This is too good to be true!

I’ve never met anybody who didn’t love chicken parmesan. Now you can make a healthier chicken parm topped with part skim mozarella to keep it low fat and light. I always shred my own cheese because the packaged pre-shredded cheeses do not melt as well. I just made this last night and I’ve decided that chicken parmesan is one of the best comfort foods ever. Click here for the recipe. – Jenny Jones

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