I absolutely love chicken parmigiana. Anytime I go to an Italian restaurant I make sure I get it, and if it passes my expectations, I definitely order it again. This time I decided I should try and make it. It turned out to be one of my favorites. I went for a lighter version, that was baked instead of fried. It was so filling and everyone enjoyed it.
2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
8 chicken breasts
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil
1. Adjust an oven rack to the middle position. Preheat the oven to 475 degrees F.
2. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes. Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.
3. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.
4. In a third shallow dish whisk together the egg whites and water.
5. Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess. Then dip into the egg whites and finally coat with the breadcrumb mixture. Press on the breadcrumbs to make sure they adhere. Place the chicken pieces on the prepared baking sheet.
6. Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes. Remove the chicken from the oven.
7. Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.
8. Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes. Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.
Adapted from: Annie’s Eats