Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 6 servins
This lower fat version of traditional chicken parmesan is still breaded, but not sauteed before cooking, which makes it a quick option for a weekday dinner.
Print Recipe
- 3 large Chicken breasts, skinless and boneless
- 1/4 cup Grated parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 egg Whites
- 1 tsp Dried Oregano
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
- 1 tsp Dried Thyme Leaves
- 1 recipe Pasta Sauce
- 1 cup Shredded Mozzarella Cheeese
Cut chicken breasts in two pieces. If the top of the breast is much bigger than the bottom, "butterfly" it by placing your hand on the top and carefully cutting almost through. Open and place it flat. Pound each piece out until they are all a consistent thickness.
Combine parmesan cheese and breadcrumbs in small bowl. Combine egg whites, salt, thyme and oregano in another bowl and whisk until combined and lightly frothy.
Preheat oven to 350 degrees. Spray baking sheet with non-stick spray. Dip each piece of chicken in egg white mixture then in breadcrumb mixture, coating each side lightly. Place on baking sheet. Drizzle about a teaspoon of olive oil on top of chicken before placing in oven.
After about 20 minutes, remove chicken from oven and check to see if it is done. Juices should run clear and meat temperature should be 180 degrees. Turn oven temp up to 425.
Coat each piece of chicken with about 2 tablespoons of pasta sauce and a sprinkle of mozzarella cheese. Return chicken to oven and allow cheese to cook until melted and bubbly, about 5 minutes.