Baked Homemade Chicken Parmesan
Serving Size / Yield
- 1 1/2 C. panko breadcrumbs
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 2 tsp. smoked paprika
- 1 tsp. sea salt
- 1/2 C. flour
- 1/2 tsp. pepper
- 2 large eggs
- 4-6 boneless, skinless chicken breasts, 1/2-in. thick
- 1 (24 oz.) jar marinara sauce
- 6-8 slices provolone cheese
- 1/4 C. Parmesan cheese, grated
Preheat the oven to 400 degrees and put the rack in the top 1/3 of the oven. Grease a sheet pan and set aside. In a bowl, combine the breadcrumbs, garlic powder, oregano, paprika, and 1/2 tsp. salt. In a second bowl, combine the flour and 1/2 tsp. salt, and pepper. In a third bowl, beat the eggs with a whisk.
Take each piece of chicken and dip them first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, making sure to coat both sides completely. Lightly spray the coated chicken with cooking spray.
Bake the chicken for 15 minutes, or until the breadcrumbs have browned and they are almost cooked through. Remove the baking sheet from the oven and top with 1/2 C. marinara sauce, the provolone, and the Parmesan. Return to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.