Name: Chicken Parmesan with marinara
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, pounded to half-inch thickness; 1/4 cup panko bread crumbs; 2 tsp grated Parmesan cheese; 1/4 tsp garlic powder; 1 large egg white, beaten; 1/3 cup marinara sauce; 2 tbsp shredded mozzarella cheese; 1.5 oz dry spaghetti; 1 tsp salt; 3 3/4 cups water; 8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. In a shallow bowl, mix the panko, Parmesan, garlic powder, and one third of the salt. Place the egg white in a separate small bowl. Dip the chicken breast into the egg white, then press into the panko mixture until well coated on both sides.
Place a wire rack on a sheet pan and spray with oil. Place the chicken on the rack and spray the top generously. Bake for 15 minutes. While the chicken bakes, bring the water and the remaining salt to a boil in a small pot.
Add the spaghetti to the boiling water and cook for 9 to 11 minutes until al dente. While the pasta cooks, warm the marinara in the microwave or a small pan. Drain the pasta and toss with half of the marinara.
Remove the chicken from the oven. Spoon the remaining marinara only over the center of the chicken cutlet and top with the mozzarella. Return to the oven and bake for 5 to 7 minutes until the cheese is bubbly and the chicken is cooked through. Done when opaque in the center, 165°F.
Place the marinara-tossed spaghetti on the plate and top with the crispy chicken parmesan.

Nutrition

Ingredients

Instructions

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