Oven-fried chicken parmesan

  • March 5, 2011 - 2:14 PM
Serves 4.

Note: Panko is a Japanese breadcrumb that is large and light and gives a particular nice crunchy crust. It's found with other breadcrumbs; regular dry breadcrumbs can be substituted. From "Cooking Light Comfort Food."

• 1/4 c. flour

• 1/2 tsp. dried oregano

• 1/4 tsp. salt

• 2 egg whites, lightly beaten

• 3/4 c. panko breadcrumbs (see Note)

• 4 (6-oz.) skinless, boneless chicken breast halves

• 2 tbsp. olive oil, divided

• Cooking spray

• 1/2 c. prepared tomato-basil pasta sauce

• 1/2 c. (2 oz.) grated Parmigiano-Reggiano cheese

• 3/4 c. (3 oz.) shredded part-skim mozzarella cheese


Preheat oven to 450 degrees.

Combine flour, oregano and salt in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish.

Dredge 1 chicken breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken.

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. coat chicken with cooking spray; place pan in oven.

Bake for 5 minutes. Turn chicken over; top each piece of chicken with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

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