Tuesday, August 24, 2010

Baked Chicken Parmesan

The good folks over at America's Test Kitchen created this fantastic version of Chicken Parmesan. It appears in their new Healthy Family Cookbook. We followed this recipe exactly last night and really enjoyed it a lot. We served ours with fresh steamed green beans and garlic mashed potatoes. I have always taken pride in my chicken Parmesan, but this version beats it hands down and delivers great, fresh, light flavor that didn't leave us feeling weighed down.

1 1/2 Cups Panko Breadcrumbs
1 Tablespoon Olive Oil
1/2 Cup Grated Parmesan Cheese
1/2 Cup Flour
1 1/2 Tsp Garlic Powder
3 Egg Whites (large)
1 Tablespoon Water
6 Chicken Cutlets (approx. 4oz each)
2 Cups Tomato Sauce (warmed)
1 1/2 Cup Shredded Mozzarella
1 Tablespoon Fresh Basil (chopped)
Canola or Vegetable Oil cooking spray

This is a really easy and tasty makeover of a traditionally "hard to do" and decadent dish. Start by prepping the chicken breast, cutting 3 chicken breasts horizontally in half. Pound the breasts to approximately 1/4" thickness and dry with a paper towel.

Position an oven rack in the center of the oven, and preheat to 475 degrees. While oven preheats, toast the breadcrumbs in a skillet or sauté pan with the olive oil over medium heat, stirring frequently. This should take approximately 8-10 minutes. Set the breadcrumbs in a pie dish to cool. Once the breadcrumbs have cooled, add the grated parmesan cheese and toss together.

In a separate pie pan, whisk the egg whites and water until well combined.

In a separate pie pan, mix the flour and garlic powder. This will complete your 3 step breading station.

Place a wire cooling rack in a rimmed cookie sheet and spray liberally with cooking spray. This will be the pan we use to bake the chicken.

One at a time, bread each chicken cutlet, starting with the flour mixture, then the egg whites, then the breadcrumbs. Place the breaded chicken cutlets on the baking sheet. Bake the breaded chicken pieces in the oven for approximately 8-10 minutes, until they register 155 - 160 degrees.

Top each cutlet with a couple tablespoons of warmed tomato sauce and a generous sprinkling of mozzarella cheese.

Return the chicken cutlets to the oven to bake for another 3-5 minutes, until the cheese is melted and starting to brown. The chicken should now be at 165 degrees internal temperature.

Sprinkle chicken with chopped fresh basil and additional parmesan cheese if desired.

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