Baked Chicken Parmesan

I cooked so much Italian(ish) food my first year of marriage that I’m surprised we didn’t end up speaking with Sicilian(ish) accents. Most often I turned to quick and easy pasta recipes, but when I was feeling extra fancy or needed a more romantic dinner recipe, I’d make Oven Baked Chicken Parmesan.

Here was a recipe I’d seen in restaurants my whole life, right on our plates. The Parmesan-crusted chicken was perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping was hot, bubbly, and every bit as satisfying as I’d hoped it would be.

No doubt we’d have wine, and I probably would have turned on the Pandora opera station to give the setting the ultimate Italian effect if I weren’t already occupied shoveling healthy Baked Chicken Parmesan into my mouth as quickly as I possibly could.

What a lucky man, this husband of mine.

Ingredients:

• 2 boneless, skinless chicken breasts, about 12 ounces each
• 1/2 cup Italian seasoned breadcrumbs
• 1/4 cup whole wheat Panko breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 large egg whites
• 4 ounces part-skim mozzarella
• 1/2 cup tomato sauce, plus extra for serving as desired
• Thinly sliced or chopped fresh basil
• Optional, for serving: prepared whole wheat pasta or zucchini noodles, or just enjoy on its own!

Directions:

1. Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
2. .....................................

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