The Best Chicken Parmesan I’ve Ever Made

I have made this twice now and it so good…all of the yummy goodness of sauce and cheese coming together all at the same time.

4 oz breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
2 egg whites
1/2 cup milk
1/2 cup all-purpose flour
4 skinless boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
1 jar marinara sauce (about 3 1/2 cups)
3/4 cup shredded mozzarella cheese
2 tablespoons Parmesan

Preheat the oven to 400 degrees.

In a medium bowl, toss the bread crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper.

In another bowl, whisk the egg whites and milk together.

In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.

Place breaded chicken in a glass baking dish and spray on each side with cooking spray. Bake until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.

We have this with pasta on the side and then a salad and maybe some fruit.

What did the family think? I think this is probably our favorite new dish. I have another chicken parmesan recipe that is good, but not as good as this one. We LOVE this one!

Did I change anything? The original recipe called for 4 teaspoons of paprika. That’s a LOT of paprika. I have made it once with no paprika and once with 2 teaspoons of paprika. I think one should be enough.

Where did this recipe come from? Food Network

I also love this recipe because it gives me an excuse to use my Creuset bakeware. 🙂

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Filed under Chicken, Definitely Making it Again, Italian

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