Baked Chicken Parm
- Preparation Time : 15 mins | Cooking Time : 26 mins | Makes 4 Servings
A better-for-you twist on this classic Italian favorite!
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 370.0 |
| Total Fat | 10.0 g |
| Saturated Fat | 2.5 g |
| Cholestrol | 200.0 mg |
| Sodium | 240.0 mg |
| Total Carbs | 28.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 6.0 g |
| Protein | 40.0 g |
Ingredients List
- 2 boneless, skinless chicken breasts, (about 1 1/4 lbs.), halved crosswise, pounded to 1/4-in. thickness
- 1 plus 1/2 tablespoon Knorr® Granulated Bouillon Chicken
- 1 cup plain panko bread crumbs
- 2 eggs, lightly beaten
- No-stick cooking spray
- 1 pint cherry tomatoes, halved
- 1 large bell pepper, sliced
- 1 large yellow onion, sliced
- 4 tbsp. tomato sauce, divided
- 4 tbsp. shredded part-skim mozzarella cheese, divided
DIRECTIONS
-
Preheat oven to 450° and line large rimmed baking sheet with parchment paper.
-
Season chicken with 2 tsp. Knorr® Chicken Bouillon. Combine breadcrumbs and 1 tsp Bouillon in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well.
-
Arrange chicken on rimmed baking sheet; arrange vegetables around chicken and spray chicken and vegetables with no-stick cooking spray. Season vegetables with remaining 1/2 Tbsp. Bouillon.
-
Bake 20 minutes. Turn chicken, then top each piece with 1 Tbsp. tomato sauce and 1 Tbsp. cheese. Bake for an additional 5 minutes, until chicken is lightly browned and thoroughly cooked and vegetables are tender. To brown chicken further, set oven to broil and broil 1 minute or until chicken is golden.
