BAKED GARLIC PARMESAN CHICKEN RECIPE RECIPES

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BAKED CHICKEN PARMESAN RECIPE - SKINNYTASTE



Baked Chicken Parmesan Recipe - Skinnytaste image

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

4 chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)
3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
1/4 cup grated Parmesan cheese
2 tbsp butter (melted (or olive oil))
3/4 cup reduced fat mozzarella cheese (I used Polly-o)
1 cup marinara or Filetto di Pomodoro
cooking spray

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

QUICK BAKED CHICKEN PARMESAN RECIPE - EPICURIOUS



Quick Baked Chicken Parmesan Recipe - Epicurious image

This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.

Provided by Rhoda Boone

Total Time 22 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 14

2 large eggs
1½ cups breadcrumbs or panko (Japanese breadcrumbs)
¾ cup finely grated Parmesan (about 2 ounces)
5 tablespoons olive oil, divided, plus more for brushing
3½ teaspoons dried oregano, divided
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
4 (6-ounce) chicken cutlets, pounded ½" thick
6 ounces coarsely grated mozzarella (about 1 cup)
½ medium onion, chopped
2 garlic cloves, pressed or finely chopped
1 (24-ounce) jar marinara sauce
¼ teaspoon crushed red pepper flakes (optional)
¼ cup (packed) basil leaves, torn if large, plus more for serving

Steps:

  • Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
  • Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, ½ tsp. salt, and ½ tsp. pepper in another large shallow bowl or plate.
  • Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
  • Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
  • Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), ¼ cup basil, and remaining ½ tsp. oregano, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
  • Divide sauce among 4 plates. Top with chicken and torn basil.

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