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Baked Chicken Parmesean Recipe

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This recipe for Baked Chicken Parmesean is from The Gillaspie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts
salt and pepper
1 egg white
⅓ cup panko bread crumbs
¼ cup fresh grated parmesan cheese
¼ cup shredded mozzarella cheese
½ cup tomato sauce, plus extra for coating the pasta
4 oz. uncooked pasta (I used whole wheat spaghetti)
Directions:
Directions:
Preheat oven to 450 degrees.
Spray a foiled-lined baking sheet with non-stick cooking spray and set aside.
Using two pieces of parchment paper, pound the chicken in between both and make sure they are about ½” thick.
Season both chicken breasts with salt and pepper.
In a small bowl, whisk the egg white until frothy. and in another bowl add panko bread crumbs and season with salt.
Dredge the chicken breasts first in the egg whites, then drip to get excess egg of chicken.
Then, coat in the panko bread crumbs.
Place chicken on baking sheet, and repeat with second chicken breast.
Let breasts set for 10 minutes so the crust can set.
Cook pasta according to package instructions.
Bake chicken for 20 minutes, or until internal temperature reaches 155 degrees.
Remove chicken from the oven, and spread tomato suace on top.
Add a sprinkle of mozzarella cheese and parmesan cheese on each breast and return chicken to the oven just long enough for the cheeses to melt.
The internal temperature should read 160 degrees.
Let chicken rest for 10 minutes before transfering to a serving dish.
While the chicken is baking, cook pasta according to directions.
Serve chicken alongside pasta with sauce.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
50-60 mins
Personal Notes:
Personal Notes:
I like to make the chicken really thin by pounding them 1st in a plastic ziplock bag with rolling pin or frying pan.

 

 

 

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