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–+ servings
Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan – Crispy Flavor Without Guilt

This Healthy Baked Chicken Parmesan recipe brings a guilt-free twist to a classic dish, balancing flavor and nutrition perfectly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cutlets
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 6 pieces Boneless, Skinless Chicken Breasts Pound thin for even cooking
  • 1/2 cup Whole Wheat Flour Gluten-free flour as needed
  • 2 large Eggs Whisked for binding
For the Breading
  • 1 cup Whole Wheat Bread Crumbs Unseasoned varieties recommended
  • 1/2 cup Grated Parmesan Cheese Fresh is best
  • 1 teaspoon Black Pepper Adjust to preference
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Parsley
For the Topping
  • 1 cup Shredded Mozzarella Fresh mozzarella is ideal
  • 1 cup Marinara Sauce Homemade recommended

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Bowls
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
  2. Butterfly the chicken breasts and pound to ¼ inch thickness.
  3. Set up a breading station with flour in one bowl, whisked eggs in another, and breadcrumbs with cheese and spices in the third.
  4. Bread each cutlet by coating in flour, dipping in eggs, and finally coating with breadcrumbs.
  5. Place breaded cutlets on the baking sheet and bake for 30 minutes, flipping halfway.
  6. Remove from oven and top with marinara sauce and mozzarella.
  7. Switch the oven to broil and broil for about 2 minutes until cheese is melted.
  8. Serve hot over pasta or with a fresh salad.

Nutrition

Serving: 1cutletCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 2mg

Notes

Pound chicken evenly to avoid toughness. Coat cutlets in flour, then egg, then breadcrumbs for the best crust. Keep an eye on the cheese while broiling.

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