Oven-Fried Chicken Parmesan Menu
Serve an Italian favorite for an easy meal in minutes. Pair with a simple starch and a small green salad.
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. 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 at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.
Oven-Fried Chicken Parmesan
Try this stopwatch-tested menu from the Cooking Light kitchen.
Whisk together 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Drizzle over 6 cups torn romaine lettuce; toss well.
Bring 2 cups fat-free, less-sodium chicken broth and 1 cup 2% milk to a boil in a medium saucepan. Gradually whisk in 3/4 cup instant dry polenta. Cook 5 minutes or until thick, stirring constantly.
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