Hey y'all! It's that time again for Tasty Tuesday! I thought I would share with you something we love at my house ... Chicken Parmesan. This recipe is from the Evil Shenanigans blog. The best part is there is no frying your chicken in a pan, everything goes in the oven! So simple!
Easy Baked Chicken Parmesan Serves 2
2 boneless, skinless chicken breasts Salt and pepper 1 egg white 1/3 cup panko bread crumbs 1/4 cup fresh grated parmesan cheese 1/4 cup shredded mozzarella cheese 1/2 cup tomato sauce, plus extra for coating the pasta 4 ounces uncooked pasta, any shape (she uses cheese tortellini - a nice change from spaghetti)
Heat the oven to 450 F and spray a foil lined baking sheet with non-stick cooking spray.
Pound the chicken breasts until they are 1/2″ thick. Season both sides with salt and pepper.
In a small bowl whisk the egg white until frothy. In a second bowl add the panko bread crumbs and season with salt. Dredge the chicken first in the egg white, letting the excess drip off, then coat in the panko mixture. Let the chicken sit for ten minutes at room temperature so the crust can set.
Bake for 20 minutes, or until the chicken reads an internal temperature of 155 F. Remove the chicken from he oven and spread the tomato sauce on the top. Next, add the cheeses.
Then, return to the oven for ten minutes, or until the cheese is melted and starting to brown and the chicken reads an internal temperature of at least 160 F. Remove the chicken from the oven and let rest five minutes before serving. While the chicken bakes cook the pasta according to the package directions.