Oven-Fried Chicken Parmesan

Oven-Fried Chicken Parmesan Recipe
Photo: Photo: Randy Mayor; Styling: Jan Gautro

Serve an Italian favorite for an easy meal in minutes. Pair with a simple starch and a small green salad.


4 servings (serving size: 1 breast half)

Recipe from

Cooking Light

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 401
Fat 16.9 g
Satfat 6.4 g
Monofat 7.6 g
Polyfat 1.3 g
Protein 44.4 g
Carbohydrate 15.9 g
Fiber 0.6 g
Cholesterol 95 mg
Iron 1.8 mg
Sodium 719 mg
Calcium 352 mg


1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (Japanese breadcrumbs)
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
Cooking spray
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


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.

September 2009
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