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
INSTANT POT CHICKEN PARMESAN RECIPE - SKINNYTASTE
This quick and easy Chicken Parmesan is the answer to your weeknight dreams!! And since it's made in the Instant Pot, it's ready in minutes!
Provided by Gina
Categories Dinner
Total Time 23 minutes
Prep Time 5 minutes
Cook Time 3 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Using the sauté function (on low, if possible), heat the oil in the pressure cooker pot. Stir in the garlic and cook until just turning golden, about 2 minutes. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper.
- Increase the sauté heat to medium.
- Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken.
- Lock the lid into place and cook on low pressure for 3 minutes. Manually release the pressure.
- Sprinkle the mozzarella and the remaining 1 tablespoon Parmesan evenly over the chicken. Cover the pot with the lid (but don’t lock it on) and let it sit for 4 to 5 minutes to melt the cheese.
- Serve as is or, for deeper flavors and a little bit of crispiness, broil the cheese until golden and bubbling: Heat the broiler with a rack 4 inches from the heat source. Scoop the chicken and sauce into a greased small rimmed baking sheet, trying to keep the cheese on top. Broil until the cheese has browned, 2 to 3 minutes. Sprinkle with basil, if desired.
Nutrition Facts : ServingSize 1 cutlet, Calories 248 kcal, CarbohydrateContent 7.5 g, ProteinContent 29 g, FatContent 11 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 621 mg, FiberContent 2 g, SugarContent 3.5 g
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