Name: Crispy chicken Parmesan
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 1/3 cup panko breadcrumbs; 2 tsp grated Parmesan cheese; 1 large egg white, beaten; 3 tbsp shredded part-skim mozzarella cheese; 3 tbsp marinara sauce; 1 tsp olive oil; 1 oz dry spaghetti; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 4 1/4 cups water

Instructions

Prep 20 min · Cook 10 min

Preheat your oven to 425°F. Lightly coat a half-sheet pan with half the olive oil. In a shallow bowl, combine the panko, parmesan cheese, garlic powder, and a pinch of salt and pepper. Place the beaten egg white in a separate bowl.
Season the chicken breast with salt and pepper. Dip the chicken into the egg white, letting the excess drip off, then press it into the panko mixture until evenly coated. Place the chicken on the prepared baking pan and drizzle with the remaining olive oil.
Bake the chicken for 12 minutes. While it bakes, bring a small pot of salted water to a boil.
Add the spaghetti to the boiling water and cook for 9 to 11 minutes until al dente. Drain the pasta and return it to the pot.
Remove the chicken from the oven. Top with the marinara sauce and then the shredded mozzarella. Return to the oven and bake for 3 to 5 minutes until the cheese is melted and bubbly and the chicken is cooked through. Done when opaque in the center, 165°F.
Toss the pasta with a spoonful of the warm marinara sauce if desired. Place the pasta on a plate and top with the crispy chicken parmesan.

Nutrition

Ingredients

Instructions

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