Oven-Fried Chicken Parmesan (Cooking Light)

Name: Oven-Fried Chicken Parmesan (Cooking Light)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup all-purpose flour; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 2 large egg whites, lightly beaten; 3/4 cup panko breadcrumbs; 4 (6 ounce) boneless skinless chicken breast halves; 2 tablespoons olive oil, divided; cooking spray; 1/2 cup tomato-basil pasta sauce; 1/2 cup parmigiano-reggiano cheese, grated; 3/4 cup part-skim mozzarella cheese, shredded

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Recipe by Chef by Chance

September 2009.

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup all-purpose flour
¹⁄₂

teaspoon dried oregano
¹⁄₄

teaspoon salt
2

large egg whites, lightly beaten
³⁄₄

cup panko breadcrumbs
4

(6 ounce) boneless skinless chicken breast halves
2

tablespoons olive oil, divided
cooking spray
¹⁄₂

cup tomato-basil pasta sauce
¹⁄₂

cup parmigiano-reggiano cheese, grated
³⁄₄

cup part-skim mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 450°.
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 with remaining chicken.
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.

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