Name: Crispy chicken Parmesan
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, pounded to half inch thickness; 1 tsp salt; 1/4 tsp black pepper; 1/4 cup panko breadcrumbs; 1 1/2 tbsp grated Parmesan cheese; 1 large egg white, lightly beaten; 1 tsp olive oil; 1/3 cup marinara sauce; 1 1/2 tbsp shredded part-skim mozzarella; 1.5 oz dry spaghetti; 2 3/4 cups water; 1 tsp fresh parsley, chopped

Nutrition

Per serving

523 calories

Protein: 44g; 33% of calories
Carbs: 56g; 42% of calories
Fat: 14g; 25% of calories

Instructions

Prep 20 min · Cook 10 min

Preheat the oven to 400°F. Season the chicken with a quarter of the salt and half the pepper. In a shallow bowl, mix panko and half the Parmesan. Dip the chicken into the egg white, then press into the panko mixture to coat both sides.
Heat oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 4 minutes until deep golden brown. Flip and cook for 4 minutes more.
Spoon half the marinara down the center of the chicken. Top with mozzarella and the rest of the Parmesan. Transfer the skillet to the oven and bake for 6 to 8 minutes until the cheese is bubbly. Meanwhile, bring water and the remaining salt to a boil in a small pot. Add the pasta and cook for 9 to 10 minutes until al dente. Done when opaque in the center, 165°F.
Reserve a spoonful of pasta water, then drain the pasta. In the pot, toss the pasta with the remaining marinara and the pasta water until coated. Plate the pasta and top with the chicken Parmesan and parsley.

Nutrition

Ingredients

Instructions

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