I just made this delicious Chicken Parmesan and had to post it before I forgot. This is definitely something I will make many more times. It is definitely restaurant quality. Try it out! It's Baked!
I used storebought spaghetti sauce. It was crunchy and wonderful.
Lighter Chicken Parmesan
from America's Test Kitchen Healthy Family Kitchen
3 boneless, skinless chicken breasts
1 1/2 cups panko breadcrumbs (I used regular breadcrumbs)
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
3 large egg whites
1 tablespoon water
2 cups tomato sauce, warmed (store-bought or homemade (see recipe below))
3/4 cup shredded mozzarella
1 tablespoon chopped fresh basil (I left this off since I didn't have any.... I don't think I missed out)
Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don't worry if they're not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
Add the panko and oil to a 12-inch skillet, and stirring frequently, toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
Pat the chicken dry then season both sides with salt and pepper. One at a time, dip the cutlets in the flour, then the egg whites and the panko mixture. Press the panko onto the chicken to completely coat. Transfer the cutlets to the wire rack you sprayed earlier.
Spray the tops of the cutlets with cooking spray then bake for about 10 minutes, or until the chicken registers betwen 150 and 160 F on an instant read thermometer. Remove from the oven, and top each piece of chicken with 2 tablespoons each of sauce and mozzarella. Return to the oven and bake until the cheese has melted and the chicken is cooked through (160-165 F), about 3-4 minutes. Sprinkle with the basil before serving. Serves 6
from America's Test Kitchen Healthy Family Kitchen
3 boneless, skinless chicken breasts
1 1/2 cups panko breadcrumbs (I used regular breadcrumbs)
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
3 large egg whites
1 tablespoon water
2 cups tomato sauce, warmed (store-bought or homemade (see recipe below))
3/4 cup shredded mozzarella
1 tablespoon chopped fresh basil (I left this off since I didn't have any.... I don't think I missed out)
Place the chicken on a cutting board. Working with one breast at a time, place your hand on top and use a sharp knife to cut the breast in half horizontally, to make two thinner chicken cutlets. (Don't worry if they're not perfectly even, mine never are!) Place each cutlet between two sheets of plastic wrap and use a meat mallet or skillet to pound to 1/4-inch thickness.
Preheat oven to 475 F. Set a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
Add the panko and oil to a 12-inch skillet, and stirring frequently, toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat with a fork until frothy.
Pat the chicken dry then season both sides with salt and pepper. One at a time, dip the cutlets in the flour, then the egg whites and the panko mixture. Press the panko onto the chicken to completely coat. Transfer the cutlets to the wire rack you sprayed earlier.
Spray the tops of the cutlets with cooking spray then bake for about 10 minutes, or until the chicken registers betwen 150 and 160 F on an instant read thermometer. Remove from the oven, and top each piece of chicken with 2 tablespoons each of sauce and mozzarella. Return to the oven and bake until the cheese has melted and the chicken is cooked through (160-165 F), about 3-4 minutes. Sprinkle with the basil before serving. Serves 6
Quick Tomato Sauce
1 28-oz can diced tomatoes
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes
1 tablespoon minced fresh basil
Add the tomatoes and their juice to your food processor and pulse until broken down (you can make it as smooth or chunky as you like your sauce). In a medium saucepan, cook the garlic, tomato paste, oil and red pepper flakes over medium heat for about 2 minutes, or until the tomato paste starts to brown. Add the tomatoes and let the sauce cook until slightly thickened and reduced, about 20 minutes. Add the basil and season to taste with salt and pepper. Makes about 2 cups
1 28-oz can diced tomatoes
4 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon olive oil
1/8 teaspoon red pepper flakes
1 tablespoon minced fresh basil
Add the tomatoes and their juice to your food processor and pulse until broken down (you can make it as smooth or chunky as you like your sauce). In a medium saucepan, cook the garlic, tomato paste, oil and red pepper flakes over medium heat for about 2 minutes, or until the tomato paste starts to brown. Add the tomatoes and let the sauce cook until slightly thickened and reduced, about 20 minutes. Add the basil and season to taste with salt and pepper. Makes about 2 cups
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