Chicken Parmesan

By ForkAndTheCork

Ingredients

• 4 slices bread (I used 2 bagel thins because that is what I had on hand and it worked great)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 teaspoons paprika
• 1/4 cup parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 1/2 cup non fat milk
• 1/2 cup all-purpose flour
• 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness
• 3 1/2 cups marinara sauce
• 1 cup shredded part-skim mozzarella cheese
• 2 tablespoons shredded Parmesan

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F.


Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)


In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, parmesan cheese 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the eggs and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess.



Increase oven temperature to 400 degrees. Place breaded breasts on a rimmed baking sheet prepared with cooking spray. Bake breasts until cooked though and crumbs are browned, about 25 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling.



Serve over your favorite pasta cooked al dente.