Serve an Italian favorite for an easy meal in minutes. Pair with a simple starch and a small green salad.
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
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.
I love this recipe. It is so delicious that it doesn't even taste light! It's very easy to make too. I don't add or leave out any ingredients from the recipe. It's perfect as is. This is a weekly request at my house.
I've liked a lot of Cooking Light Recipes, but this was the first one that I loved. I used regular panko instead of whole wheat, and it didn't get soggy on me. I was also surprised that this tasted like rich chicken parmesan and not some light imitation, which of course it is. I also used a 5 italian shredded cheese mix in place of the 2 cheeses, and it was still fantastic.