Homemade Baked Chicken Parmesan
An easy to make, comforting, and all-around classic dinner.
Servings: 4 People
Calories: 482kcal
Ingredients
- 24 ounces boneless skinless chicken breasts 4 (6-ounce) pieces
- 1/2 cup light mayonnaise
- 3/4 cup parmesan cheese shredded (fresh or in a jar)
- 1 1/2 cups Panko bread crumbs
- 1 teaspoon dried oregano ground
- 1 teaspoon dried basil ground
- 1/2 teaspoon salt more to taste
- 1/2 teaspoon black pepper more to taste
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or nonstick foil.
- Place chicken pieces in a ziplock bag and pound each to about ½-inch thickness. Use the smooth side of a meat mallet or a wooden cutting board.
- In a small bowl combine mayonnaise with parmesan cheese. Roll chicken pieces into the mixture, being sure to coat both sides.
- Combine the remaining ingredients. Roll each piece in the Panko mixture and press crumbs on the chicken so that each breast is well coated.
- Lay the chicken breasts onto the lined baking sheet. Lightly spray each side with cooking spray or drizzle with olive or canola oil.
- Bake for 15 minutes, then turn the chicken over. Bake for an additional 15 minutes or until chicken is golden brown on each side and cooked through. Keep an eye on the chicken to make sure the Panko doesn’t burn.
- Remove the baking sheet and spoon 1⁄4 cup marinara over each piece of chicken then evenly sprinkle mozzarella cheese on top. Return to the oven and bake for an additional 5 minutes or until the cheese is melted.
Nutrition
Serving: 6ounce piece | Calories: 482kcal | Carbohydrates: 24g | Protein: 50g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 137mg | Sodium: 1563mg | Potassium: 908mg | Fiber: 2g | Sugar: 5g | Vitamin A: 589IU | Vitamin C: 6mg | Calcium: 368mg | Iron: 3mg |
|