Description
A healthier take on the classic Chicken Parmesan, this recipe features oven-baked breaded chicken topped with marinara and mozzarella for a crispy, cheesy, and satisfying dish—without the extra calories from frying.
Ingredients
- 1.5 lb boneless, skinless chicken breasts (about 3 large breasts or cutlets)
- ½ cup whole-wheat flour (or substitute all-purpose flour)
- 3 large eggs
- 1½ cups shredded mozzarella cheese
- 1½ cups marinara sauce (no-sugar-added preferred)
- 1 cup whole-wheat breadcrumbs (or regular)
- ½ cup Parmesan cheese
- ¼ tsp black pepper
- 2 tsp dried basil
- 2 tsp dried parsley
Instructions
- Butterfly each chicken breast and pound to ¼″ thickness; cut into two cutlets to yield six pieces.
- Preheat oven to 425 °F and line a baking sheet with parchment paper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture (breadcrumbs, Parmesan, pepper, basil, parsley).
- Coat each chicken piece in flour, then egg, then breadcrumb mixture.
- Place breaded chicken on the baking sheet and bake for 15 minutes. Flip and bake another 15 minutes.
- Top each piece with about ¼ cup marinara and ¼ cup mozzarella, then broil for 2 minutes until cheese melts and browns slightly.
- Serve immediately, optionally with pasta or salad.
Notes
- You can substitute all-purpose flour and regular breadcrumbs.
- For extra flavor, add garlic powder or Italian seasoning to the breadcrumb mix.
- Chicken tenders or thighs can be used instead of breasts.
- Gluten-free flour and breadcrumbs may be used, though not tested.
- Store leftovers up to 4 days in the fridge or 3 months in the freezer (before adding cheese).
Nutrition
- Serving Size: 1 cutlet
- Calories: 580
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 55g
- Cholesterol: 165mg
