The husband requested a pasta dish for dinner and Chicken Parm with spaghetti sounded perfect! It’s a great weeknight meal, but the deep fried nature of the dish can be a bit unhealthy. We wanted a lighter option for dinners and this delivered!
3 large Chicken Breasts
2 cups Flour
2 cups Panko Breadcrumbs
1 teaspoon Garlic Powder; divided
½ teaspoon Smoked Paprika
½ teaspoon Dried Italian Herbs
Salt and Pepper to taste
1 cup Mayonnaise
3 cups Marinara Sauce
3 slices Mozzarella Cheese
Add the breadcrumbs, Italian herbs, salt, pepper, half of the garlic powder and half of the flour to a shallow dish. In another shallow dish, combine the remaining flour, salt, pepper, garlic powder and smoked paprika. Place the mayo in a large ziplock bag.
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Preheat oven to 400°F.
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Lay the chicken out on a cutting board and pat dry. Slice the breasts in half to form 2 flat cutlets, then place them in the ziplock bag. Toss to coat, then dredge lightly through the flour mixture before placing in the shallow container with the panko. Cover the cutlet in Panko, pressing into the chicken until completely coated.
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Place on a baking sheet with a wire rack and bake for 12 minutes before flipping over to crisp the bottom. Bake an additional 15 minutes or until the internal temperature of the chicken reaches 145°F.
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Remove the chicken from the rack and place directly on the baking sheet. Scoop the marinara over the cutlets and top with cheese. Back an additional 8 minutes or until the cheese is melted and bubbly.
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Enjoy!
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Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 