BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Provided by Gina
Categories Dinner
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
- Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
- Lightly spray a little more oil on top and bake in the oven for 25 minutes.
- Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
- Bake 5 more minutes or until cheese is melted.
Nutrition Facts : ServingSize 1 piece, Calories 251 kcal, CarbohydrateContent 14 g, ProteinContent 31.5 g, FatContent 9.5 g, CholesterolContent 14 mg, FiberContent 1.5 g
EGGPLANT PARMIGIANA RECIPE: HOW TO MAKE IT
This delicious eggplant casserole from my mom makes a wonderful meatless meal. It’s a resourceful way to use up the eggplant in your garden, and the homemade marinara sauce tastes so good. —Valerie Belley St. Louis, Missouri
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 01 hours 15 minutes
Cook Time 35 minutes
Yield 10-12 servings.
Number Of Ingredients 19
Steps:
- Place eggplant in a colander; sprinkle with salt. Let stand for 30 minutes. Meanwhile, in a large skillet, saute the onions, basil, bay leaves, oregano and thyme in oil until onions are tender. , Add the tomatoes, tomato paste, honey and lemon-pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add garlic; simmer 10 minutes longer. Discard bay leaves., Rinse eggplant slices; pat dry with paper towels. In a shallow bowl, combine eggs and pepper; place bread crumbs in another shallow bowl. Dip eggplant into eggs, then coat with crumbs. Let stand for 5 minutes., In a large skillet, cook half of the eggplant in 2 tablespoons butter for 3 minutes on each side or until lightly browned. Repeat with remaining eggplant and butter. , In each of two greased 11x7-in. baking dishes, layer half of each of the eggplant, tomato sauce and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 984 calories, FatContent 59g fat (35g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 2164mg sodium, CarbohydrateContent 32g carbohydrate (18g sugars, FiberContent 6g fiber), ProteinContent 81g protein.
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