Anyone that knows me, knows I love chicken parm. Seriously, it’s amazing. Breaded chicken + cheese + (chunky-free) sauce + noodles = love. Whenever I go to an Italian restaurant, it’s what I order, no matter what. Interestingly enough, I have never made chicken parmesan, until now (well, ok, it was last week when I made this). It was seriously amazing. I don’t think it was as good as it is in the restaurant, but it was also a bit health-ified, which is ok. I cut one large chicken breast in half, so my husband and I each got a half (healthy in and of itself!), I only used one cup of marinara sauce total, and then served it with a side of caesar salad (not pictured). It was also not nearly as difficult as I had assumed it would be. This will definitely be re-appearing in my kitchen in the future!
-chicken breast halves
-3/4cu seasoned breadcrumbs
-1/4tsp garlic powder
-1tsp Italian seasonings (I used herbes de provence)
-1/4cu grated Parmesan cheese
-2tbsp butter, melted
-3/4cu reduced fat mozzarella cheese
-1cu marinara sauce
-pasta (I used radiatore pasta – it was on sale, plus it was something new, which my husband jokingly referred to it as “brains”)
-Preheat oven to 450°. Line a large baking sheet with foil and spray lightly with cooking spray.
-Combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasonings in a shallow bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken (I dipped the breasts into the butter), then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
-Lightly spray chicken with a little more cooking spray (this makes it crispy) and bake in the oven for 20 minutes. Remove from oven, spoon sauce over chicken and top with shredded cheese. Bake 5 more minutes or until cheese is melted and chicken is done.