Name: Crispy chicken Parmesan
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry and pounded to half-inch thickness; 1/4 cup panko breadcrumbs; 2 tsp grated Parmesan cheese; 1 large egg white, beaten; 2 tbsp shredded part-skim mozzarella; 1/3 cup marinara sauce; 1.5 oz dry spaghetti; 16 olive oil cooking sprays; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 3 3/4 cups water

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 425°F. Place a wire rack on a half-sheet pan. Bring water to a boil in a small pot with half the salt. In a shallow bowl, mix panko, Parmesan, garlic powder, the remaining salt, and all the pepper. Place the egg white in a separate bowl.
Dip the chicken into the egg white, then press firmly into the panko mixture to coat both sides. Place the chicken on the wire rack and coat both sides generously with cooking spray. Bake for 10 minutes.
While the chicken bakes, add the spaghetti to the boiling water. Cook until al dente, about 9 minutes. Reserve a small splash of pasta water, then drain the pasta.
Remove the chicken from the oven. Spoon a small portion of the marinara onto the center of the chicken, then top with mozzarella. Return to the oven until the cheese is bubbly and the chicken is cooked through. Done when internal temperature is 165°F.
Warm the remaining marinara in the pasta pot. Toss the cooked spaghetti with the sauce and the reserved pasta water. Plate the pasta and place the chicken Parmesan on top.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes