Name: Crispy chicken Parmesan
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry and pounded to half-inch thickness; 1 large egg white, beaten; 1/4 cup panko breadcrumbs; 2 tsp grated Parmesan cheese; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp olive oil; 3 tbsp marinara sauce; 2 tbsp shredded part-skim mozzarella cheese; 1.5 oz spaghetti; 3 2/3 cups water; 1 tbsp fresh basil, torn

Instructions

Prep 20 min · Cook 15 min

Preheat the oven to 400°F. Bring the water and half the salt to a boil in a medium pot, which takes about 10 minutes. Meanwhile, set out two shallow bowls. In the first, place the beaten egg white. In the second, mix the panko, Parmesan, garlic powder, remaining salt, and pepper.
Dip the chicken into the egg white, coating both sides, then press firmly into the panko mixture until evenly and thoroughly coated.
Add the spaghetti to the boiling water and cook for 9 to 10 minutes until al dente. While the pasta cooks, proceed to sear the chicken. When the pasta is done, drain it and toss with half the marinara sauce.
Heat the olive oil in an oven-safe skillet over medium-high heat. Add the chicken and cook for 3 minutes, flip, and cook for 2 minutes more until the breading is golden and crisp.
Spoon the remaining marinara over the chicken and top with the mozzarella. Transfer the skillet to the oven and bake for 5 to 6 minutes until the cheese is bubbly and the chicken is cooked through. Done when opaque in the center, 165°F.
Place the marinara-coated spaghetti on the plate and top with the chicken Parmesan. Garnish with the fresh basil.

Nutrition

Ingredients

Instructions

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