22 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1

Even the kids love it! Thin chicken breasts are dusted in bread crumbs (seasoned with Parmesan cheese, basil, and oregano), then baked for 10-12 minutes. Top with mozzarella, return to oven for 1 minute. Serve with a favorite organic spaghetti sauce.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 450 degrees F (230 degrees C). Pour spaghetti sauce into a saucepan over low heat.

    Advertisement
  • Whisk egg white and water together in a shallow bowl until evenly combined. Spread the flour out onto a plate. In a shallow bowl, mix the bread crumbs, Parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.

  • Dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. Shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. Lay the chicken breasts onto a nonstick baking sheet.

  • Bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. Remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. Serve topped with the hot spaghetti sauce.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

486 calories; 13 g total fat; 87 mg cholesterol; 1139 mg sodium. 49.7 g carbohydrates; 39.8 g protein; Full Nutrition


Reviews (14)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/20/2012
My picky (REALLY picky) 7 yr old LOVED this recipe. I recommend choosing a thick and robust spaghetti sauce for best results. A few changes I did was to use 1/2 c. italian seasoned breadcrumbs and 1/2 c. panko breadcrumbs. I baked the chicken on parchment paper to help it stay crispy and for the non-stick benefit. It was crispy when done and the entire family loved this recipe it is going into our regular menu rotation!
(10)

Most helpful critical review

Rating: 3 stars
08/16/2011
I recognized this as a slightly modified Weight Watcher recipe so I thought I would give it a try. While the butter spray shaves off a fat gram or two I found that the breading never really gets crispy or golden brown like a true parmesan chicken. By comparison I still prefer frying the chicken in a hot skillet with a small amount of olive oil until the outside is golden and crispy (about 3min per side.) Transfer to a baking dish top with sauce and cheese and bake until the chicken is done and the cheese is melted. Also you can use Italian seasoned bread crumbs rather than using plain and adding seasonings.
(21)
22 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
Rating: 4 stars
07/18/2011
I made my own marinara sauce and I doubled the spices in the breading as well as added garlic/onion powder. I did not use butter-flavored spray either. I used a mixture of butter and extra virgin olive oil and I browned the breasts in the hot skillet before laying them in a baking dish and finishing them off. My family liked this meal very much it was a nice change from spaghetti sauce with ground beef or sausage. They actually asked me to make this again soon. Next time I'll make an extra breast for my husband as he wanted seconds and there wasn't enough for him to have another.
(21)
Rating: 3 stars
08/16/2011
I recognized this as a slightly modified Weight Watcher recipe so I thought I would give it a try. While the butter spray shaves off a fat gram or two I found that the breading never really gets crispy or golden brown like a true parmesan chicken. By comparison I still prefer frying the chicken in a hot skillet with a small amount of olive oil until the outside is golden and crispy (about 3min per side.) Transfer to a baking dish top with sauce and cheese and bake until the chicken is done and the cheese is melted. Also you can use Italian seasoned bread crumbs rather than using plain and adding seasonings.
(21)
Rating: 5 stars
03/20/2012
My picky (REALLY picky) 7 yr old LOVED this recipe. I recommend choosing a thick and robust spaghetti sauce for best results. A few changes I did was to use 1/2 c. italian seasoned breadcrumbs and 1/2 c. panko breadcrumbs. I baked the chicken on parchment paper to help it stay crispy and for the non-stick benefit. It was crispy when done and the entire family loved this recipe it is going into our regular menu rotation!
(10)
Advertisement
Rating: 5 stars
07/11/2011
Turned out great!! Thanks didn't have to change anything!
(4)
Rating: 4 stars
07/10/2011
Really great recipe we made the chicken without the sauce and without the mozzarella cheese but just substituted extra parmesan for it and it was very good!
(4)
Rating: 4 stars
09/10/2011
I didn't think this had a lot of flavor but it was okay.
(3)
Advertisement
Rating: 4 stars
02/17/2016
I really liked this recipe. I added a bit more of each herb as well as using seasoned breadcrumbs (since I read some reviews about how the recipe wasn't booming with flavor). I also added some garlic and onion powder which I think really made it for me! TIP: Whenever I make any sort of breaded chicken I always use the leftover breadcrumbs to make a "breadcrumb bed" for the chicken chicken to sit on. I find it helps crisp it and it's flips/is removed from the pan without losing a side of breading.
Rating: 5 stars
09/21/2013
This turned out really good!!A keeper!!!
Rating: 5 stars
09/06/2015
Really delicious. I added a bit more of the dry herbs by accident and it worked out fine. Used panko crumbs and olive oil spray. Only issue was it didnt brown but I stuck it under the broiler for a few minutes before adding cheese and that helped. Served this with Trader Joe's Tomato Basil marinara.. yum