Friday, August 26, 2011

Chicken Paremesan

1/2 cups panko breadcrumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 tablespoon salt
1/2 teaspoon pepper
3 large egg whites
1 tablespoon water
1 pound chicken
2 cups warm marinara sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 475˚F. Line a rimmed baking sheet with aluminum foil and lightly grease with olive oil.
Toast the breadcrumbs and oil in a 12-inch skillet until golden brown, about 10 minutes, stirring often. Once done, place in a shallow dish with the Parmesan cheese.
Combine the flour, garlic powder, salt, and pepper in a second shallow dish.
Whisk together the egg whites and the water in a third shallow dish.
Season the chicken with salt and pepper on both sides. Then, coat each piece first in the flour mixture, then with the egg whites and water, and finally in the breadcrumbs. Place the chicken on the baking sheet.
Bake for about 15-20 minutes, or until the chicken is cooked thoroughly. Remove from the oven, cover one side of the chicken with marinara sauce, and then sprinkle on mozzarella cheese. Place back in the oven for about 5 minutes, or until the cheese is melted. Serve with pasta.
Source: Annie's Eats

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