4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
1/2 cup jarred tomato-basil pasta sauce
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
How to Make It
Preheat oven to 450°.
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.
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.
Easy and super delicious. Like a few other reviewers, I added some garlic powder and more spices to the chicken before dipping in the flour. I also used 2 whole eggs (didn't use it all) and put the panko in a zip lock to shake the chicken in for an even coating. In my skillet, it took about 4 minutes on each side before going into the oven and then 6 minutes on each side to get it golden brown and cooked through. I also served with some angel hair pasta. Definitely a keeper recipe that I will make often.
Excellent. Used half panko and half regular bread crumbs, 1 egg and one egg white. Added some extra Italian seasonings and a little garlic powder to the bread crumbs, plus a touch of Lawry's seasoning salt and pepper. I started it on the stove in a well seasoned cast iron skillet, which then went straight into the oven. I added a splash of wine to the store-bought marinara sauce and a pat of butter for silkiness and served with a side of pasta and some asparagus. MUST TRY!!!
We thought this was absolutely wonderful and so easy to make. I used the CL "Marinara Magnifica" recipe instead of a bottled sauce and used chicken cutlets, which are already pounded and tender. I also used only half the oil indicated. Browned in my cast iron skillet which then went right into the oven. We could not get over how tender and luscious this dish is, as well as being fresh and light. I was satisfied with a romaine and artichoke heart salad as my only side, but I made some angel hair pasta with chopped fresh basil for my carb-loving husband.
Very good, easy and flavorful. I used chicken scallopini (thin cut) and cut down the cooking time in the oven to 3 mins each side. I didn't have panko so I used 1/2 cup bread crumbs and 1/2 cup cornmeal. Used provolone cheese instead.
This was easy enough to make and it was quick enough for a weeknight meal. I served it with pasta and a green salad. I also used thicker chicken breasts, so they needed to be baked a bit longer. But they were very tasty.