Crispy Baked Chicken Parmesan

In a previous blog I mentioned that one of my favorite ways to eat chicken is in the form of fajitas, the other way is in the form of Chicken Parmesan.  Typically chicken parm. is fried and served with lots of ooey gooey cheese, making it high in fat.  This recipe calls for the chicken to be baked and it's actually SO much better than the fried version.  It comes out really crispy.

You will need:

1 lb. boneless, skinless chicken breast

1 cup seasoned bread crumbs

1/2 cup grated parmesan cheese

2 egg whites

cooking spray

Marinara sauce

Fresh grated parmesan cheese

Spray a baking dish really well with cooking spray.

Unless your chicken breasts are thin, cut them length wise so that you end up with 2 pieces of chicken per breast.

Set out the parmesan cheese first, then your egg whites (whisk with a fork for a few seconds) and then your breadcrumbs last.

Dip each piece into the parmesan cheese first.  The flavor will seep into the meat and make it tender and yummy.

Next, dip the chicken breast in the egg whites.

Finally, coat the chicken in the seasoned bread crumbs.

Lay in the baking dish and the repeat with the other pieces.

Cover tightly with foil and bake in a 400 degree oven for 20 minutes.

After 20 minutes remove the foil and flip each piece over.  The chicken breast on the right has been flipped, the other two have not.  Place back in the oven, uncovered for 25 more minutes or until the chicken is nice and crispy.

Here is the finished product with marinara on top along with some good, freshly grated parmesan cheese.

NOTE:  I actually use a store brand parmesan cheese in the breading process, because it's not the main ingredient.  You may also make your own breadcrumbs for this recipe and season them to your liking.  If you would like the recipe for my marinara sauce click here --->Marinara Sauce