Baked Chicken Parmesan for two

Baked Chicken Parmesan for two
Serves 2
A lighter version of chicken Parmesan for those of us who really shouldn't have a deep fryer.
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Ingredients
  1. 1 c panko
  2. 2 tsp olive oil (or you could use 1 tbsp melted butter, whatever works)
  3. 1/4 c Parmesan cheese, grated
  4. 1/4 c flour
  5. 1/2 tsp garlic powder
  6. Table salt
  7. Ground black pepper
  8. 1 egg white
  9. 1 tsp water
  10. 2 6 oz boneless, skinless chicken breasts, pounded to 1/2" thick
  11. Marinara sauce of your choice- storebought, make your own, whatever
  12. 1 oz mozzarella cheese, shredded
  13. 2 tsp chopped fresh basil
Prep
  1. Preheat oven to 475 & put rack in middle position.
  2. Stir the butter or olive oil into the panko, then spread it onto a rimmed cookie sheet. Bake, stirring as needed, until it's golden brown. This will take a few minutes.
  3. When panko is done, spread on shallow dish to cool for a couple minutes, then add the Parmesan & stir to combine.
  4. In another shallow dish, combine the flour, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
  5. In yet another shallow dish, whisk together the egg white & water.
  6. Line a rimmed cookie sheet with foil & put a wire rack on top of that. Spray the rack with cooking oil spray (canola, vegetable, use what you've got).
Assembly
  1. Pat the chicken dry with a paper towel, and take it down the assembly line- first dredge it in flour & shake off excess, then dip in egg white to coat & let excess drip off, then coat it with bread crumbs. Don't be afraid to press the crumbs on pretty firmly, you want them to stay put! Lay the chicken on the rack when you're done.
  2. Give the tops of the chicken a spritz of your cooking oil spray.
  3. Bake until the chicken feels firm- 15 mins or so, then pull it out & put a couple tbsp of marinara sauce in the center of each piece & top with a couple tbsp of mozzarella.
  4. Put the chicken back in the oven & bake until the thickest part registers 160-165 on your thermometer, probably another 5 mins or so.
  5. Sprinkle with basil & serve with the remaining sauce for dipping.
  6. Serve with roasted broccoli- cut a couple heads into florets, drizzle with olive oil & stir to coat, add some garlic or seasoned salt, then bake on a cookie sheet on the rack below the chicken. Put the broccoli in 5 or so minutes after the chicken and they should finish up at about the same time.
Notes
  1. There is no basil in the picture, because I chopped mine and then forgot about it entirely. Use your imagination. đŸ™‚
Adapted from Heather
Adapted from Heather
The Crabby Chef https://zomgsustenance.com/