In this lighter version of chicken Parmesan, I skip the pan-frying in oil and instead bake the breaded chicken breasts in the oven. I then top with tomato pasta sauce and cheese. Serve chicken over pasta noddles with additional sauce if you want a fuller dish .
[cooked-sharing]
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Whisk water and egg together in a bowl until smooth. Combine bread crumbs, Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray or olive oil
Bake in the preheated oven for 40 Minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 Minutes more.
Ingredients
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
Whisk water and egg together in a bowl until smooth. Combine bread crumbs, Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray or olive oil
Bake in the preheated oven for 40 Minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 Minutes more.