Oven Baked Chicken Parmesan
Chicken breasts are coated in a light and crunchy parmesan and herb panko coating then baked until crispy.
Servings 4
Calories 307kcal
Ingredients
- 4 boneless skinless chicken breasts pounded thin or cut in half horizontally
- salt and pepper to taste
- 2 large eggs
- pasta and marinara sauce optional, to serve
Panko Topping
- 1 ½ cups whole-grain panko bread crumbs
- ½ cup parmesan cheese grated
- ½ cup minced fresh herbs such as parsley or basil
- 1 tablespoon lemon zest
- 1 clove garlic minced
- ½ teaspoon salt
- 1 pinch chili flakes
Instructions
- If the chicken breasts are thick, place them on top of a cutting board and cover them with plastic wrap before carefully pounding them with a meat tenderizer to thin them. The goal is to have chicken breasts about 1/4 inch thick that is an even thickness throughout. Alternatively, you can carefully butterfly a chicken breast in half horizontally.
- Pre-heat oven to 350 degrees. Line a large baking sheet with foil and spray with cooking spray. You will also need two shallow dishes (such as a pie plates).
- Whisk eggs in one of the shallow dishes; set aside.
- In the second shallow dish, mix together all of the panko topping ingredients with a fork.
- Begin assembling chicken parm by sprinkling chicken breasts with salt and pepper on both sides. Working one at a time, carefully coat the chicken in the eggs then dip in the panko topping. Be sure to evenly coat chicken breast with panko topping evenly on both sides before placing on prepared baking sheet.
- Bake chicken until tender and crispy, about 20 minutes. Serve over pasta with your favorite red sauce if you wish.
Video
Nutrition
Serving: 1breast | Calories: 307kcal | Carbohydrates: 18g | Protein: 35g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 827mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 14mg | Calcium: 223mg | Iron: 3mg