A heart-healthy chicken Parmigiana that's baked and not fried and still has a delicious crunchy exterior. Brining the chicken 24 hours before cooking ensures a super juicy and moist chicken breast so don't skip that step! If you don't have time, brine for as long as possible day of. Serve with homemade marinara and pasta or a side salad for a delicious meal. https://cookingmeraki.com/recipes/homemade-tomato-sauce/
A heart-healthy chicken Parmigiana that's baked and not fried and still has a delicious crunchy exterior. Brining the chicken 24 hours before cooking ensures a super juicy and moist chicken breast so don't skip that step! If you don't have time, brine for as long as possible day of. Serve with homemade marinara and pasta or a side salad for a delicious meal. https://cookingmeraki.com/recipes/homemade-tomato-sauce/
The night before, if you can, fill a container with 1/4 cup salt and hot water to cover. Stir to combine and dissolve the salt. Add very cold water and a couple of ice cubes to the saltwater to cool, but leaving enough room to add the chicken. Once cooled, add chicken breasts to the container and refrigerate overnight.
*Don't ever add raw chicken to hot water. Cool first. Brining will ensure a super moist juice piece of chicken. Don't worry, it will NOT be salty!
When you are ready to cook, preheat the oven to 425F and remove chicken from fridge and drain. Cover Sheet pan with foil and top with a metal rack. Spray rack with cooking spray. Set aside.
Assemble all ingredients and set up your dredge station. Set up three wide shallow bowls. In one, add the flour. In the other add one egg and a splash of water and wish together. In the last bowl, add panko, spices and pinch or two of salt and pepper.
Slice chicken breasts in half lengthwise to make 4 fillets total. Pound to even thickness if desired.
Dredge: One at a time, dredge a chicken piece into the flour, shake off excess, then into the egg, coating both sides and then into the bread crumbs. Pat to ensure an even coating. Set on wire rack and complete dredging the remaining three pieces.
When oven has reached 425, place pan into oven and bake for 15 minutes.
Remove chicken from oven and carefully flip and top with a dollop of sauce and mozzarella cheese. Bake for an additional 5-7 minutes until cheese is melted. If you have a broiler function, broil for a couple of minutes for a bubbly cheese top!
Serve with pasta and marinaria, drizzled with olive oil and basil.
Ingredients
Directions
The night before, if you can, fill a container with 1/4 cup salt and hot water to cover. Stir to combine and dissolve the salt. Add very cold water and a couple of ice cubes to the saltwater to cool, but leaving enough room to add the chicken. Once cooled, add chicken breasts to the container and refrigerate overnight.
*Don't ever add raw chicken to hot water. Cool first. Brining will ensure a super moist juice piece of chicken. Don't worry, it will NOT be salty!
When you are ready to cook, preheat the oven to 425F and remove chicken from fridge and drain. Cover Sheet pan with foil and top with a metal rack. Spray rack with cooking spray. Set aside.
Assemble all ingredients and set up your dredge station. Set up three wide shallow bowls. In one, add the flour. In the other add one egg and a splash of water and wish together. In the last bowl, add panko, spices and pinch or two of salt and pepper.
Slice chicken breasts in half lengthwise to make 4 fillets total. Pound to even thickness if desired.
Dredge: One at a time, dredge a chicken piece into the flour, shake off excess, then into the egg, coating both sides and then into the bread crumbs. Pat to ensure an even coating. Set on wire rack and complete dredging the remaining three pieces.
When oven has reached 425, place pan into oven and bake for 15 minutes.
Remove chicken from oven and carefully flip and top with a dollop of sauce and mozzarella cheese. Bake for an additional 5-7 minutes until cheese is melted. If you have a broiler function, broil for a couple of minutes for a bubbly cheese top!
Serve with pasta and marinaria, drizzled with olive oil and basil.