A lighter version of the traditional chicken parmesan that’s baked to absolute crisp perfection!
5 stars (11 ratings)
Ingredients
1poundspaghetti
2boneless, skinless chicken breasts, cut crosswise in half
¾cupItalian style breadcrumbs
¼cupgrated Parmesan cheese
2tablespoonsunsalted butter, melted
¾cupshredded mozzarella cheese
1cupmarinara sauce, homemade or storebought
Instructions
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a small bowl, combine breadcrumbs and Parmesan. Working one at a time, brush butter on each chicken breast and dredge in breadcrumb mixture, pressing to coat.
Place onto prepared baking sheet and bake for 20 minutes. Gently flip and bake until the crust is golden and the chicken is completely cooked through, about 5 minutes more.
Remove from oven; spoon 1 tablespoon marinara on each chicken breast and sprinkle with 1-2 tablespoons mozzarella. Place into oven and bake until cheese has melted, about 5 minutes.
Serve immediately with spaghetti and additional marinara, if desired.