Chicken Parmigiana

4 from 1 vote
Print Pin
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1041kcal

Ingredients

Side Salad

  • 6 slices Cucumber
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Brown sugar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Seasoning

  • Salt
  • Black pepper

For The Chicken:

  • Nonstick spray
  • 1 Egg
  • 1/2 TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 8 oz Chicken breast boneless skinless halved horizontally
  • 1/2 cup Seasoned Panko bread crumbs
  • 1/4 cup Seasoned bread crumbs
  • 2 TBSP Parmesan cheese grated
  • 1/2 tsp Garlic powder
  • 1/4 cup Extra-virgin olive oil for frying
  • 1/2 cup Marinara sauce use as needed
  • 3/4 cup Mozzarella cheese shredded (use more if preferred)
  • 2 Breadsticks

Pasta

  • 4 oz Egg noodles
  • 2 TBSP Butter

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Then set aside.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 425°F | 220°C. Lightly grease a baking sheet with nonstick spray; set aside.
  • Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each filet in the mixture.
  • Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium heat until hot and shimmering. Fry chicken until golden and crispy (about 4-5 minutes on each side). Set aside.
  • Place chicken on the prepared baking sheet and top with sauce and mozzarella cheese.
  • For the pasta: Bring a large pot of water to a boil. Add 1/2 tablespoon salt to the water and cook the pasta according to the package directions. Then drain well and toss with butter.
  • Bake the chicken for 15-20 minutes, or until the cheese is bubbling and melted.
  • Bake the breadstick according to the instructions on the package.
  • Dress the salad.
  • Serve the chicken over pasta, with salad, breadstick, and sparkling water.

Nutrition

Calories: 1041kcal | Carbohydrates: 73g | Protein: 49g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 1235mg | Potassium: 1130mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4490IU | Vitamin C: 25mg | Calcium: 349mg | Iron: 5mg

Chicken Parmigiana

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 1041 kcal

Ingredients
 
 

Side Salad

  • 6 slices Cucumber
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Brown sugar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Seasoning

  • Salt
  • Black pepper

For The Chicken:

  • Nonstick spray
  • 1 Egg
  • 1/2 TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 8 oz Chicken breast boneless skinless halved horizontally
  • 1/2 cup Seasoned Panko bread crumbs
  • 1/4 cup Seasoned bread crumbs
  • 2 TBSP Parmesan cheese grated
  • 1/2 tsp Garlic powder
  • 1/4 cup Extra-virgin olive oil for frying
  • 1/2 cup Marinara sauce use as needed
  • 3/4 cup Mozzarella cheese shredded (use more if preferred)
  • 2 Breadsticks

Pasta

  • 4 oz Egg noodles
  • 2 TBSP Butter

Sparkling Water

  • 24 oz Sparkling water cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Then set aside.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 425°F | 220°C. Lightly grease a baking sheet with nonstick spray; set aside.
  • Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each filet in the mixture.
  • Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium heat until hot and shimmering. Fry chicken until golden and crispy (about 4-5 minutes on each side). Set aside.
  • Place chicken on the prepared baking sheet and top with sauce and mozzarella cheese.
  • For the pasta: Bring a large pot of water to a boil. Add 1/2 tablespoon salt to the water and cook the pasta according to the package directions. Then drain well and toss with butter.
  • Bake the chicken for 15-20 minutes, or until the cheese is bubbling and melted.
  • Bake the breadstick according to the instructions on the package.
  • Dress the salad.
  • Serve the chicken over pasta, with salad, breadstick, and sparkling water.

Nutrition

Calories: 1041kcalCarbohydrates: 73gProtein: 49gFat: 62gSaturated Fat: 19gPolyunsaturated Fat: 7gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 258mgSodium: 1235mgPotassium: 1130mgFiber: 5gSugar: 8gVitamin A: 4490IUVitamin C: 25mgCalcium: 349mgIron: 5mg
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