Baked Chicken Parmesan. Baked chicken Parmesan with spaghetti sauce is a quick meal to put together in weeknights and fancy enough for dinner parties. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.

Serve it over pasta, zucchini noodles, roasted veggies or with a large salad to keep it on the lighter side. How to Make Baked Chicken Parmesan. Here's how you make this easy baked chicken parmesan: Start the sauce: First get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce). You can have Baked Chicken Parmesan using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Baked Chicken Parmesan

You need 4 of boneless chicken breasts.
It's of Barilla Pasta Sauce, Tomato & Basil - 24 oz jar.
It's 16 oz of Fettuccine.
You need 8 oz of Finely Shredded Parmesan Cheese.
It's Block of mozzarella cheese 8 oz.
You need of Bread Crumbs, Italian Style - 15 oz can.
Prepare 3 of eggs.
It's 1/4 cup of Milk.
It's of Italian seasoning.
You need of Salt and pepper.
Prepare of Vegetable or olive oil cooking spray.

Dredge the cutlets: While the sauce is simmering, take boneless chicken cutlets, (breast or thigh meat) dredge them first in a. Pound the chicken thin: Place the chicken cutlets one at a time between two layers of plastic wrap or wax paper. Dip chicken in egg, then bread cumbs, coating well. The trick to all that flavor and crunch on the chicken is the parmesan coating.

Baked Chicken Parmesan instructions

Preheat oven to 350°.
Cook 16 oz of fettuccine as instructed on the package.
Shred 8 oz of mozzarella cheese.
Spread bread crumbs into thin layer onto a cookie sheet, mix in Parmesan cheese, and spray with a light coat of cooking spray. Place in oven for 3-5 minutes to lightly browned and crispy, set aside to cool.
Rinse chicken breast with water and a small amount of vinegar to clean..
Fillet each chicken breast into 8 thin halves and season with salt and pepper.
In a medium sized bowl, mix milk, eggs, and Italian seasoning.
Dip each chicken breast into the egg wash and then bread crumbs. Coat both sides evenly shake off excess and place on a roasting pan. (using a roasting pan allows the fat drip through the bottom of the tray and keep your chicken crispy). Bake 20 min at 350°.
With a spoon, coat one side of each chicken breast with pasta sauce.
Place a generous amount of mozzarella and Parmesan cheese on top of the pasta sauce and bake 15-20 min at 350° until internal temp reached 165°.
Serve each chicken breast on a bed of Fettuccine (topping with fresh basil if available).

Rather than breading in flour, I used panko crumbs. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Not to be confused with chicken parmesan, our baked parmesan crusted chicken is sure to please!