This recipe was in collaboration with MyFitnessPal!
Chicken Parmigiana
Difficulty: MediumServings
2
servingsPrep time
15
minutesCooking time
30
minutesCalories
657
kcalProtein
63
gCarbs
46
gFat
25
gThis recipe was in collaboration with MyFitnessPal!
Ingredients
Chicken Breasts
800 gramEggs
2 largeFlour
1/2 cupCornstarch
1/4 cupPanko Breadcrumbs
1 cupGrated Parmesan Cheese
1 cupGarlic Powder
1 teaspoonOnion Powder
1 teaspoonItalian Seasoning
1 tablespoonOlive Oil
1/2 cupSalt
1 pinchBlack Pepper
1 pinchTomato Sauce
1/2 cupMozzarella Cheese
1 cupChopped Basil
1/4 cupMixed Lettuce Greens
1 servingExtra-virgin Olive Oil
1 dashLemon Wedges
1 piece
Directions
- Preparation
- Preheat the oven to 220°C (430°F) and line a large tray with baking paper.
- Butterfly the chicken breasts, then season both sides with salt and pepper.
- Set up your crumbing stations:
Bowl 1: whisk the eggs
Bowl 2: mix flour and cornstarch
Bowl 3: combine breadcrumbs, grated parmesan, garlic powder, onion powder, and Italian seasoning - Cooking
- Crumb the chicken: Dredge in the flour mixture – Dip into the egg – Coat thoroughly in the breadcrumb mix.
- Place chicken onto the prepared tray, spray lightly with olive oil. Bake for 15–20 minutes, until golden and mostly cooked through.
- Remove from the oven, top with tomato sauce, mozzarella, parmesan, and fresh basil. Return to the oven for another 10 minutes, until cheese is melted and browned, and chicken is fully cooked.
- Plate the chicken with a fresh garden salad, drizzled with olive oil and lemon juice.