Description
A healthier take on classic Chicken Parmesan, featuring baked chicken breasts coated in a crispy whole wheat breadcrumb and Parmesan crust, topped with savory tomato sauce and melted part-skim mozzarella. This recipe is quick to prepare and perfect for a satisfying dinner with a light yet indulgent flavor.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 12 ounces each)
Breading
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup whole wheat Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Binding
- 2 large egg whites
Topping and Sauce
- 4 ounces part-skim mozzarella cheese
- 1/2 cup high-quality jarred tomato sauce (plus extra for serving as desired)
- Fresh basil (thinly sliced or chopped)
Optional Serving Suggestions
- Prepared whole wheat spaghetti or zucchini noodles
Instructions
- Cut the Chicken: Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise to create four pieces total. Use a meat mallet or rolling pin to pound each piece to an even 1/2-inch thickness; set aside.
- Prepare Breading Mixture and Egg Whites: In a broad shallow dish, combine Italian seasoned breadcrumbs, whole wheat Panko breadcrumbs, freshly grated Parmesan, garlic powder, and ground black pepper. In a separate bowl, whisk the egg whites until they become lightly foamy. Slice or grate the mozzarella into four equal portions for topping later.
- Dredge the Chicken: Set up a station with the pounded chicken, egg whites, breadcrumb mixture, and prepared baking sheet in that order. Dip each piece of chicken first into the egg whites, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture, pressing gently to ensure an even crust on all sides.
- Bake the Chicken: Arrange the breaded chicken pieces on the greased baking sheet and lightly spray the tops with cooking spray for extra crispness. Bake in the preheated oven for about 15 minutes until the crust is golden brown and the internal temperature reaches 160°F (carryover cooking will bring it to safe 165°F after removal).
- Add Sauce and Cheese: Remove the chicken from the oven and spoon approximately 2 tablespoons of tomato sauce over each piece. Top each piece with a slice or portion of mozzarella cheese. Return to the oven and bake for an additional 3 to 5 minutes, or until the cheese has melted fully.
- Serve and Garnish: Sprinkle the baked chicken with fresh chopped basil. Serve immediately with extra tomato sauce and optional sides such as whole wheat spaghetti or zucchini noodles for a complete meal.
Notes
- For best results, pound chicken breasts evenly to ensure uniform cooking.
- Use an instant-read thermometer to check doneness accurately.
- Whole wheat breadcrumbs add fiber and a nutty flavor compared to regular breadcrumbs.
- Part-skim mozzarella keeps the dish lighter but still creamy and cheesy.
- Allow chicken to rest a few minutes after baking for juices to redistribute.
- Leftovers can be reheated in the oven or air fryer to retain crispiness.
