Easy Chicken Parmesan
This Easy Chicken Parmesan with Thin Spaghetti is made with chicken breast cutlets, seasoned breadcrumbs, Italian Cheese blend, and store bought marinara sauce.
Servings: 6
Calories: 715kcal
Ingredients
- 2 pounds chicken breast cutlets*
- 24 ounces marinara sauce
- 2 eggs beaten
- 2 cups Italian cheese blend*
- 1 cup plain dry breadcrumbs
- 1 tablespoon Italian Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 tablespoons olive oil or enough to coat the pan
- cooking spray
- 1 pound thin spaghetti cooked according to package directions
- parsley for garnish (optional)
Instructions
- Preheat oven to 350 F. In a shallow bowl, beat the eggs. In another shallow bowl, combine the breadcrumbs, garlic powder, onion powder, Italian seasoning, salt and pepper.
- Dip each cutlet in the egg, and then the breadcrumb mixture, pressing the breadcrumbs into the cutlets. Let stand for about 5 minutes.
- Heat oil in a large pan over medium heat. Working in batches, brown the cutlets for about two minutes on each side.
- Spray a large baking pan with cooking spray and place the browned cutlets in the pan. Spread the sauce over the cutlets and top evenly with the cheese. Bake in the preheated oven for 25-30 minutes. Serve with the spaghetti.
Notes
Can substitute with boneless, skinless chicken breasts pounded thin.
Substitute cheese blend with mozzarella and Parmesan.
Nutrition
Calories: 715kcal | Carbohydrates: 77g | Protein: 53g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 137mg | Sodium: 1041mg | Potassium: 609mg | Fiber: 5g | Sugar: 8g | Vitamin A: 585IU | Vitamin C: 7.9mg | Calcium: 160mg | Iron: 3.6mg