Baked Chicken Parmigiana

Serves 3

10 mins prep

50 mins cook

60 mins total

This is a healthier and more streamlined way to make the favorite Italian classic, no frying required! My Baked Chicken Parmigiana is delicious: the chicken is crispy and juicy, and it's topped with fresh marinara and a gooey cheesy topping that's irresistible.

2 servings

2chicken breastsours were big so we cut them in half or use 5 smaller/thinner ones

¼ cupall-purpose flour

1 ⅓eggs

⅔ cupbreadcrumbsItalian

salt + pepperto taste

⅔ tablespoonolive oil

1 cupsmarinara saucehomemade or storebought

⅔ slicemozzarella over each piece of chicken

⅕ cupparmigiano reggiano

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Make a dredging station by adding flour to one bowl, eggs to another bowl, and breadcrumbs to separate dish as well. Season each station with salt and pepper.
Start by breading the chicken by dipping each side into the flour, then eggs (shaking off the excess) and then breadcrumbs on each side.
Line up the breaded cutlets in a baking dish (ours was 9 x 13) and drizzle each one with a touch olive oil. Bake in a pre-heated 400F (200C) degree oven for 15 minutes.
Take the baking dish out of the oven and remove the cutlets. Now, add marinara sauce to the bottom of the dish and add the cutlets back into the same dish.
Add tomato sauce on top of each one and any cheeses of choice. I personally love provolone or mozzarella.
Bake it again (uncovered) for 20-25 minutes or until the cheese is melted and golden. Basil for garnish is totally optional. Enjoy!