Chicken Parmesan

This is one of the best meals I’ve made recently.  It was soooo good.  I can’t wait to make it again!  It will definitely be added to our regular rotation.  I strongly encourage you to make it soon!  I think toasting the bread crumbs made all the difference.  It allowed the breading to stay crispy while baking.  I did have one minor problem with some of the breading coming off the chicken after it was baked, but it was nothing to get too concerned about.

This is a Cook’s Illistrated recipe, as seen on Annie’s Eats.  I made a few changes that are noted below in italics.

Chicken Parmesan

Serves 4
Ingredients:
1 1/2 cups panko breadcrumbs (1 cup)
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 egg whites (I used 2 whole eggs)
1 tbsp. water (omit)
vegetable cooking spray
2 large chicken breasts, cut in half (4 pieces) and butterflied (4 boneless, skinless chicken breasts, pounded to desired thinness)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese (I omitted and just used parm)
1 tbsp. minced fresh basil (I omitted, but seasoned the marinara with extra dried basil)

Directions:

Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.  Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.  In a third shallow dish whisk together the egg whites and water (or just 2 eggs).

Boil water and cook pasta.

Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg whites and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere.  Place the chicken pieces on the prepared baking sheet.  

Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15-20 minutes.  Remove the chicken from the oven.  

I didn’t do this part:  Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.  Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes.  Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce. 

When the chicken came out of the oven,  I plated it over the pasta and spooned marinara over all.  Then top with grated parm.  Enjoy!