• Jenn Clayton

Chicken Parmesan

The BEST chicken parmesan! Seriously AMAZING!!

So delicious and easy to make! Cheesy goodness!! Family and kid approved!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 4 skinless, boneless chicken breasts (equivalent to about 1 pound)

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 2 eggs

  • 1 cup panko bread crumbs

  • 3/4 cup grated Parmesan cheese (divided per the directions)

  • 2 tablespoons all-purpose flour

  • 1 tablespoon of oil (I used avocado oil)

  • 1/2 cup to 3/4 cup of your favorite marinara - 0 point

  • 1/2 cup mozzarella cheese, chopped

  • 1/2 cup provolone cheese, shredded

  • fresh basil, chopped

  1. Preheat the oven to 450 degrees F. Get a 9×13 baking dish and set it aside.

  2. Place each chicken breast one at a time into a heavy duty zip top bag. (You can use 2 pieces of other similar plastic if you don’t have a bag.) Firmly pound the chicken to a thickness of 1/2 inch. You really need a meat tenderizer for this step if you want thin pieces.

  3. Season the top and bottom of each chicken with salt and pepper and set them aside.

  4. In a big shallow bowl, beat the 2 eggs and set it aside.

  5. In another big shallow bowl, mix together the panko crumbs and 1/2 cup of the grated Parmesan cheese. Set it aside.

  6. Place the flour in a sifter or strainer and sprinkle it over the top and bottom of each chicken breast, making sure to coat everything evenly.

  7. Take each floured chicken and dip it into the egg bowl, making sure to coat everything evenly on both sides.

  8. Take each egg covered chicken and dip it into the panko bowl, pressing the crumbs evenly on both sides.

  9. Move the completed pieces to a large plate and let them sit for 15 minutes.

  10. In a large skillet, over Medium heat & 1 tbs oil. Place each crumb coated chicken in the hot pan and cook it for about 2 minutes on each side, or until they are golden brown. You can do multiple pieces at once for this if your pan is large enough. Keep it to one layer and don’t crowd them. The chicken will finish cooking in the oven, this is mostly for browning them on the outside.

  11. Pour a little bit of the marinara on the bottom of the 9×13 baking dish and spread it around. Use just enough to coat it.

  12. Place each chicken breast into the baking dish. More than one layer is okay here if you need to. Cover with remaining marinara.

  13. Sprinkle the chopped mozzarella cheese, shredded provolone cheese, the remining 1/4 cup of parmesan cheese, and chopped fresh basil on top of each chicken breast.

  14. Bake in the preheated oven for 15 to 20 minutes or until the chicken is done.

4 Servings:

7 points (blue & purple)

9 points (green)

303 calories


Recipe inspiration from tinaschiccorner.com








74 views0 comments

Recent Posts

See All