Way back when my hubby and I were following the Body for Life program. It was a good program, but very intense and time consuming. The eating got very boring with it too. It’s based on a handful of protein and a fistful of carbs at each meal. In the midst of a lot of plain baked chicken this recipe stood out as yummy and interesting. If you are looking for a healthy chicken parmigian recipe this is it. It’s also just a tasty easy baked chicken recipe that only takes a few minutes to prep and cook.
2 egg whites
2/3 C Italian seasoned bread crumbs
8 Tbsp Parmesan cheese (divided in two)
4 chicken breasts
8 oz pasta (uncooked)
2 C pasta sauce
1. Get your oven hot. Preheat to 400 degrees.
2. Beat your egg whites in a bowl until they are a bit frothy.
3. Combine half of your parmesan with the bread crumbs on a plate. Add a little extra italian seasoning.
4. Dip the chicken in the egg whites and then dredge through the breadcrumbs. Make sure each breast is nicely covered in breadcrumbs.
5. Place chicken breasts on a baking sheet lightly sprayed with no stick cooking spray. (I use my pampered chef pizza stone ~ since we don’t use non stick materials)
6. Bake for about 14 minutes on each. Make sure it’s cooked through, no longer pink in the middle. It will get golden brown on the outside as well.
7. While that’s cooking go ahead and cook up your pasta so it will be ready, and warm your sauce in a small pan.
8. Serve chicken on top of a small portion of pasta, and then cover with pasta sauce, top with the remainder of your parmesan cheese. Enjoy.
The original recipe had this served over fresh spinach, and used spinach pasta. There’s only so far I can push the poor hubby. I usually serve it with a nice side salad with cucumbers and tomatoes to get our veggies in. Hubby of course always wants to add crescent rolls which almost defeats the purpose of baking it in the first place, but hey. I have never tried it with spinach, but you can always try it and let me know.
We have this easy baked chicken parmesan dish pretty frequently. I find it does not cook in the time the original recipes said, so I have upped the time a little bit in this recipe. It was originally 12 minutes per side. I also don’t find it gets super golden brown. I do miss the crunchy outside of regular chicken parmesan, but hey, it’s a trade off. You aren’t going to get super crispy friedness in the oven. lol. It is a very tasty recipe. The husband loves it and the little one too.
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