Easy cheesy baked chicken parmesan, crusted in toasted panko and perfect for busy weeknight dinners. It’s comfort food without the guilt!
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:32 minutes
2 Boneless, Skinless Chicken Breasts
2 cups Panko crumbs
1 ½ Tbsp Olive Oil
3 Tbsp Milk
¼ cup Flour
Salt and Pepper to taste
¼ tsp Cayenne Pepper
½ tsp Garlic Powder
1 ½ cup Spaghetti Sauce
¾ cup Parmesan Cheese, shredded
Preheat oven to 425 degrees.
In a non-stick skillet, add in olive oil. When heated, pour in panko crumbs and stir to coat in olive oil. Stir until the crumbs turn golden brown. Remove from heat and pour into a shallow bowl or a plate.
In two other dishes or plates, to one add in flour and stir in the cayenne pepper, salt and pepper, and garlic powder. To the other dish whisk together the eggs and milk to form a mixture.
Using a sharp knife, slice each chicken breast into two fillets, cutting it horizontally. If there are thick sides, use a meat tenderizer to ensure that the chicken is of even thickness.
Then, dredge each chicken breast in the flour mixture, then the egg wash, and then coat in the panko. Place each chicken breast on to a non stick baking sheet.
Bake for 12 minutes until the chicken reaches 160 degrees. During the last 3 minutes of cooking, remove the chicken and top with spaghetti sauce and parmesan cheese. Then place back in the oven to finish cooking.