A lighter version of the traditional chicken parmesan that’s baked to absolute crisp perfection!

I don’t know about you guys but I tend to skimp on dinner. “Skimping” meaning I stick to Special K-type cereal dinners. I just get so exhausted when I come home from work, I can barely lift the cereal box out of the cabinet and pour it into a bowl.
That’s why I’m so glad I found this recipe. It’s easy, simple, so comforting and also perfect for work leftovers. All you have to do is dredge the chicken in a simple breadcrumb mixture, bake it for 25 minutes or so and then serve it with spaghetti and marinara. How simple is that?! This recipe has seriously saved me from so many cereal dinners. I need to stock up on some chicken breasts so I can make this again throughout the week!

A lighter version of the traditional chicken parmesan that’s baked to absolute crisp perfection!
  • 1 pound spaghetti
  • 2 boneless, skinless chicken breasts, cut crosswise in half
  • 3/4 cup Italian style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup shredded mozzarella cheese
  • 1 cup marinara sauce, homemade or storebought

  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. In a small bowl, combine breadcrumbs and Parmesan. Working one at a time, brush butter on each chicken breast and dredge in breadcrumb mixture, pressing to coat.
  4. Place onto prepared baking sheet and bake for 20 minutes. Gently flip and bake until the crust is golden and the chicken is completely cooked through, about 5 minutes more.
  5. Remove from oven; spoon 1 tablespoon marinara on each chicken breast and sprinkle with 1-2 tablespoons mozzarella. Place into oven and bake until cheese has melted, about 5 minutes.
  6. Serve immediately with spaghetti and additional marinara, if desired.


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