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Lighter Chicken Parmesan Recipe

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This recipe for Lighter Chicken Parmesan is from Memories From My Childhood and Beyond..., 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:  
1 1/2 cups Panko bread crumbs
1 tbsp evoo
1 ounce Parmesan cheese, grated (about 1/2 cup) plus more for serving
1/2 cup all-purpose flour
1 1/2 tsp garlic powder
table salt and ground black pepper
4 large egg whites
1 tbsp water
3 (7 to 8 ounce) boneless, skinless chicken breasts, tenderloins removed - (long skinny part that looks like a chicken finger - set aside)
1 jar Victoria White Linen Collection Marinara sauce from Costco
3 ounces low-fat mozzarella cheese, shredded (about 3/4 cup)
1 tbsp minced fresh basil

Directions:
Directions:
1. Adjust oven rack to middle position and heat the oven to 475ºF. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat; stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish like a pyrex pie plate or place on a sheet of wax paper; cool slightly; when cool, stir in the Parmesan and mix well.
2. In a second shallow dish or piece of wax paper, combine the flour, garlic powder, 1 tbsp salt, and 1/2 tsp pepper. In a third shallow dish, whisk the egg whites and water together.
3. Line a rimmed baking sheet with foil, place a wire rack over the sheet, and spray the rack with vegetable oil spray. Place breasts on cutting board; halve the chicken horizontally, then cover the chicken halves with plastic wrap, a few at a time, and pound with meat mallet to make cutlets to an even 1/4 inch thickness. Pat the chicken dry with paper towels, then season each with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess. Using tongs, dip both sides of the cutlets into the egg whites and allow the excess egg to drip back into the dish. Finally, coat both sides of the chicken with the bread crumbs. Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack. If you have leftover mixture, repeat this process with the chicken "fingers" but don't put on the wire rack yet.
4. Spray the tops of the chicken with veg oil spray. Bake until meat is no longer pink, about 15 minutes. Add the fingers to the rack after the cutlets have been cooking for 10 minutes.
5. Remove the chicken from the oven. Spoon 2 tbsp marinara sauce onto the centre of each cutlet and top the sauce with 2 tbsp mozzarella per cutlet. Spoon less marinara and less cheese on the fingers or leave them plain as chicken fingers. Return chicken to oven and bake until cheese has melted, about 5 minutes. Sprinkle with basil and serve.

Personal Notes:
Personal Notes:
Delicious! I find using the wax paper reduces the clean-up from this meal. Serves 6 if everyone has two half pieces of chicken which looks like a lot on the plate. You will have about half a jar leftover from the marinara sauce which you can freeze in a plastic container for future use.

 

 

 

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