Quick-Baked Chicken Parmesan
Makes 4 servings Total time: 30 minutes
COOK:
8 1
5
COMBINE:
1 1
2 4
MEANWHILE, HEAT:
1/2
2
1/2
1
1/2 1/4 2 oz. angel hair pasta cup grated Parmesan, divided
Tbsp. olive oil, divided cup panko
Tbsp. dried oregano Salt and black pepper eggs boneless, skinless chicken breasts (5 oz. each), trimmed and pounded to 1/2- inch thick cup shredded part-skim mozzarella cup diced onion tsp. minced fresh garlic tsp. dried oregano can crushed tomatoes (15 oz.) tsp. sugar tsp. red pepper flakes Tbsp. chopped fresh basil
Preheat oven to 450° with racks in top and bottom thirds. Place a baking sheet on bottom rack while oven preheats.
Cook pasta in a pot of boiling salted water according to package directions; drain and toss with
1/2 cup Parmesan and 1 Tbsp. oil. Combine panko, remaining
1/2 cup Parmesan, 3 Tbsp. oil, and 1 Tbsp. oregano in a shallow dish; season with salt and black pepper.
Lightly beat eggs in another shallow dish. Season chicken cutlets with salt and black pepper.
Coat cutlets in egg, then in panko mixture, pressing to adhere.
Remove baking sheet from oven and coat with nonstick spray. Transfer cutlets to baking sheet and return to bottom rack.
Roast cutlets 6 minutes, flip, then top with mozzarella. Place baking sheet on top rack and roast until mozzarella melts and a thermometer inserted into the thickest parts of cutlets registers 165°, 5–6 minutes more.
Meanwhile, heat remaining
1 Tbsp. oil in a sauté pan over medium; add onion and cook until softened, 2–3 minutes. Stir in garlic and 1/2 tsp. oregano; cook until fragrant, 1 minute. Stir in tomatoes, sugar, and pepper flakes; bring to a boil, then reduce heat to low and simmer sauce 15 minutes. Stir in basil; season sauce with salt and black pepper.
Serve sauce over pasta and top with cutlets.
Per serving: 690 cal; 34g total fat (12g sat); 68mg chol; 877mg sodium; 58g carb(3g fiber, 7g sugars); 30g protein