Oven-Fried Chicken Parmesan
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 4 breasts |
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Ingredients
- 1/4 cup Unbleached All-Purpose Flour
- 1/2 tsp Oregano, Dried
- 1/4 tsp Salt
- 1/2 cup Egg Beaters
- 3/4 cup Panko Crumbs
- 24 oz Boneless Skinless Chicken Breast
- 2 tbsp Extra Virgin Olive Oil
- 1/2 cup Rao's Tomato Basil Spaghetti Sauce
- 2 oz Parmesan Reggiano
- 3 oz Mozarella Cheese Part Skim
Directions
1. Preheat oven to 450°.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat procedure with remaining chicken, flour mixture, egg whites, and panko.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.