The paleo “diet” was considered when creating this recipe. It contains no added sugar and is devoid of dairy and gluten. Since I can’t have eggs either, I sought an alternate to other paleo breakfast options. This is what happened. If you don’t have any constraints, you might like to add some maple syrup, brown sugar, or some crunchy granola on top.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- canola oil cooking spray
- ½ cup water
- 1 egg, beaten
- 1 ½ cups bread crumbs
- 6 tablespoons grated Parmesan cheese, divided
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- 6 skinless, boneless chicken breast halves
- 2 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
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- Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess.
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- Repeat dipping each coated chicken breast in egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
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- Bake in the preheated oven for 40 minutes.
- Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese.
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- Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve over pasta.
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- If you start to run out of the egg mixture, add a little more water.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
Nutrition Facts
| Calories | 395 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 116 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 5 g |
| Sodium | 803 mg |
| Sugars | 10 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok, i did have to modify the cook time cause if you halve the chicken breast, 40 min was way to long and was over cooked. I could see if your doing a whole chicken breast for the 40 min and even then an additional 15 min is still way to long. Overall it was ok it was just the cooking time but will try to make again. It also looks like in the video that they are whole chicken breast not halves…….
I made it without changes and it tasted great!
easy and tastes great
Super easy and Super Good!
super easy to follow 🙂 and my family really liked it 🙂
Did a few adjustments for me. We loved it
If your looking for an unfried, healthier chicken parmesan – This is absolutely the best any simple to cook dish. Excellent!
The chicken turned out very moist and tender.
I made this dish for dinner last night and my husband said babes this is now my favorite dish. I didn’t change anything. However, I did not measure out any of the seasonings..I just seasoned the chicken and placed it in the oven…It was really easy to make..will definitely make again!!
I was so good and my daughter an her boyfriend loved it!!! Followed it exactly
I followed the recipe except I doubled it. Delicious, easy quick meal. Added cheesy garlic bread and salad.
Great Recipe made 2 changes added a cup of all purpose flour and fried in butter to brown before putting in the baking dish.
Really enjoyed this. How I got to be in my ___ decade of life without having/making a chicken parm recipe is a mystery. This is a good one. I used the quantities shown for 6 servings and used only two chicken breasts, which I pounded to about 1/2″ thick. As a result, I cut back both cooking times by 5 minutes each. Worked out great, and I have extra breading to keep refrigerated for the next time.
Delicious! Made exactly as recipe states.
This recipe is so yummy and easy! I would agree with other reviewers that 40 minutes is too long for the first bake. I baked mine for 30 minutes, added the sauce and cheeses and baked for 15 more minutes and it was delicious! Not dry at all. Thank you for such a great recipe!
I followed the recipe and it was amazing! Thick chicken obviously takes longer to bake. ( +15 min). My wife is a chicken parm lover and she thought it was great!
Good, easy recipe BUT the baking temperature and time is way off. I can’t imagine baking chicken breast for AN HOUR. It would be so dry. I’d recommend pounding the breasts out so they’re all even, about 1/2″. Then bake at 400 for 15 mins, top with cheese, and bake another 5-10 (check temp with a meat thermometer or cut a piece open).
Excellent as written. I like to pound the chicken breast thin, therefore cooking time will be about 10 minutes less. Because I used Italian bread crumbs, I had to cut back a little on the spices (cut in half). I only dipped in the breadcrumbs one time. Mu favorite sauce is Prego Roasted Garlic and Herb. Don’t forget the important step of putting cooking spray on the top before placing in the oven!
It was easy and quick to make. Oh, and very tasty! The only thing I changed was using olive oil instead of the cooking spray (not a fan of the spray). Definitely a favorite to make now.
So delicious and simple! My husband raved about this meal. I served it with a simple tomato, mozzarella, basil salad. Yum! I will make it for us and friends.
THIS IS AMAZING!!! I made it on Saturday, and my family requested it again on Sunday! We put it over noodles, and I fixed extra sauce to poor over it. Simply amazing, and so easy to make. There is a lot of waste of the ingredients that you coat the chicken in…I may cut down on that mixture the next time.