Chicken Parmesan is a classic Italian meal, and Ellie Krieger’s recipe found on The Food Network website is one of our absolute favorites. Smothered in rich marinara sauce and topped with melted, low-fat mozzarella, this savory dish is sure to be a favorite at your dinner table too. We highly recommend using Rao’s Premium Homemade Marinara Sauce for this recipe. We tried several other lower-cost sauces, but nothing came close to matching the rich flavor provided by Rao’s. Skip the cheap or generic store brands and stick to the good stuff! (BTW, we don’t get paid for this advice, we just really like Rao’s!
- 4 slices whole-wheat bread (1-ounce each)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 egg whites
- 1/2 cup skim milk
- 1/2 cup all-purpose flour
- 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
- Olive oil cooking spray
- 1 jar good quality marinara sauce (about 3 1/2 cups
- 3/4 cup (3 ounces) shredded part-skim mozzarella cheese
- 2 tablespoons (1/2 ounce) shredded Parmesan
- Step 1 Preheat the oven to 350 degrees F.
- Step 2 Place the bread in the bowl of a food processor and process until fine crumbs are formed (about 25 to 30 seconds), then spread the crumbs on a baking sheet and bake for 12 minutes, until golden (You will wind up with about 1 1/3 cups of toasted crumbs).
- Step 3 In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Step 4 Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.
- Step 5 Increase oven temperature to 400 degrees.
- Step 6 Place breaded breasts in a glass baking dish and spray on each side with cooking spray (about 5 seconds total per side).
- Step 7 Bake breasts until cooked through and crumbs are browned (about 15 minutes).
- Step 8 Top with marinara sauce, mozzarella and Parmesan and return to over for an additional 10 minutes, until cheese is bubbling.