My dad makes a damn good Chicken Parmesan… baked in a dish covered completely in sauce. It always comes out moist and tender, but I will save that recipe for a future post.
Some people grow accustom to their way of cooking a dish and refuse to change… I like to find different ways to make the same thing, so I asked Alicia to get the ingredients for a simple, light, baked Chicken Parmesan. I was interested in seeing how well it would turn out if we passed on the frying part and went straight to the oven (and opted for slightly healthier ingredients).
You can definitely taste a difference when you skip the fry… but I’m not sure I care enough to add the extra calories (and effort). It is nice not having to turn on the stove AND oven.
In the end, if I was making chicken Parmesan as a standalone meal I would not take this route. There are other methods that have much better outcomes. With that said, if your end goal is to make yourself a chicken parm sub or some other delicious concoction, I recommend this version as it is quick and easy.
Baked chicken Parmesan is a great way to cut back on unnecessary calories without having to change much of your recipe… you only miss out on a little extra crunch.
Prepare your egg in one bowl, flour in another, and bread crumbs (with some grated parmesan cheese) in a third.
Preheat oven to 350ºF
Dredge each chicken breast in flour, then egg, then bread crumbs shaking off excess after each step. Place on a greased baking sheet.
Bake for 20 minutes. Remove from oven and top with sauce and shredded cheese and return to oven for 5 to 10 more minutes or until cheese is melted.