Baked Chicken Parmesan
Breaded chicken cutlets baked on a sheet pan, then topped with marinara and mozzarella for the last few minutes so the coating stays crisp.
Want This Recipe Later?
Ingredients
- 4 boneless, skinless chicken breasts about 8 ounces each; slice each in half lengthwise to make 8 cutlets
- 3/4 cup seasoned breadcrumbs
- 1/4 cup Parmesan cheese grated; Romano cheese is an alternative
- 2 tablespoons butter melted; olive oil is an alternative
- 3/4 cup part-skim mozzarella cheese shredded
- 1 cup marinara sauce 1 tablespoon goes on each cutlet; serve the rest on the side
- cooking spray for the baking sheet and the tops of the breaded cutlets
- basil or parsley optional garnish
Instructions
- Heat the oven to 450°F. Lightly coat a large baking sheet with cooking spray.
- Combine the breadcrumbs and grated Parmesan in one bowl. Put the melted butter in another. Lightly brush the butter onto each cutlet, dip it in the breadcrumb mixture and place it on the baking sheet.
- Lightly spray the tops of the cutlets with cooking spray. Bake for 25 minutes.
- Spoon 1 tablespoon marinara over each cutlet and top each with 1 1/2 tablespoons shredded mozzarella. Leave some breaded edges uncovered by sauce.
- Return the chicken to the oven for about 5 minutes, until the cheese melts. Before serving, check the thickest part of the chicken with a food thermometer. It must reach 165°F. Keep cooking if needed to reach that temperature. Garnish with basil or parsley if you like.
Notes
Add the sauce only after the first 25 minutes of baking. Chicken must reach 165°F.
Nutrition
Serving: 1servingCalories: 255kcalCarbohydrates: 10.3gProtein: 30.7gFat: 9.3gSodium: 396mgFiber: 0.9gSugar: 2.1g