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Cooking With Socalgrrrl05: Chicken Parmigiana

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Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Egg white 2 Large, slightly beaten
  Panko breadcrumbs 3⁄4 Cup (12 tbs) (any other breadcrumbs)
  Boneless and skinless chicken breasts 4 (halves)
  Olive oil 2 Tablespoon, divided
  Non stick cooking spray 2 Dash
  Tomato basil pasta sauce 1⁄2 Cup (8 tbs) (jarred)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Part skim mozzarella cheese 3⁄4 Cup (12 tbs), shredded (about 3 ounces)
  Pasta 250 Gram (1 packet)
Directions

GETTING READY
1. Preheat the oven to 450 degrees F.
2. In a shallow dish, combine flour, salt and oregano. Place the egg whites in a bowl.
3. Place the breadcrumbs in a shallow dish and set those in order.
4. Dredge 1 chicken breast in the flour mix and then dip in the egg whites and dredge in the bread crumbs. Repeat with the 3 other chicken breasts and set aside.

MAKING
5. In a large oven-proof skillet on medium high heat, add 1 tablespoon of olive oil. Add the chicken to the pan and cook for 2 minutes on one side.
6. Add the remaining 1 tablespoon of olive oil, turn the chicken and cook on the other side for 2 minutes.
7. Coat the chicken with cooking spray and place the pan in the oven. Bake at 450 degrees F for 5 minutes.
8. In a kettle, boil the water and cook the pasta.
9. Remove the pan from the oven and turn the chicken over. Top the chicken with 2 tablespoons of sauce, 2 tablespoons of parmesan and 3 tablespoons of mozzarella.
10. Bake the chicken for additional 6 minutes or until done.

SERVING
11. On a serving plate spread the pasta, place over the chicken and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4
Subtitle: 
Cheesy Chicken Parmigiana

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