Chicken Parmesan

I can’t begin to tell you how good it felt to be back in my kitchen tonight cooking something new!  I’m hoping I continue to feel this good and can keep it up.  I’ve really missed cooking and blogging!

The husband is a big fan of chicken parmesan, but the two times I’ve made it, it hasn’t been that great.  When I saw this recipe on Annie’s Eats, it looked promising, and since she loved it and it was from Cooks Illustrated, I had a feeling we’d love it.  This is the best chicken parmesan I’ve ever had!  It was very easy to make and, even better, it is a lighter recipe since the chicken is baked and not fried.  The husband enjoyed this as well.  My quest for the perfect chicken parm has ended! 

Chicken Parmesan
Source: From Annie’s Eats, adapted from Brown Eyed Baker, originally from Cooks Illustrated October 2006

1 1/2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil


Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.  Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.  In a third shallow dish whisk together the egg whites and water.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg whites and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere.  Place the chicken pieces on the prepared baking sheet.

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes.  Remove the chicken from the oven.  Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.  Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes.  Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.

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