Healthy Chicken Parmesan

Harvest is in full swing on my family’s grain farm this week, so I’m in full on chef mode at the house. I think it’s funny I cook the most during Harvest which is my family’s busiest time of the year. It’s “Make It Happen” time for my family of farmers, so I want to ensure they are fed with fuel that GIVES them energy not takes it away from them.

It was Italian for lunch today 😋 because I’m secretly Italian 😉

So pumped I made my favorite tomato 🍅 sauce and I have extras for some Meatballs later this week.

Prep time: 15 mins

Cook time: 29 mins

Total time: 44 mins

Serves: 4 servings, 1 chicken breast each


• Nonstick cooking spray

• 1 cup whole grain Panko bread crumbs

• 4 Tbsp. grated Parmesan cheese, divided use

• 1 dash sea salt (or Himalayan salt)

• ¼ tsp. ground black pepper

• ¼ tsp. garlic powder

• ¼ tsp. onion powder

• 2 large eggs, lightly beaten

• 4 (4-oz.) each raw chicken breasts, boneless, skinless

• 1 cup all-natural marinara sauce, no sugar added

• ¾ cup shredded part-skim mozzarella cheese

• 1 Tbsp. finely chopped flat leaf (Italian) parsley


1 Preheat oven to 450° F.

2 Lightly coat medium baking sheet with spray. Set aside.

3 Combine bread crumbs, 2 Tbsp. Parmesan cheese, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.

4 Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet.

5 Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is no longer pink in the middle and juices run clear.

6 Preheat broiler on high.

7 Top each chicken breast evenly with marinara sauce, mozzarella cheese, and remaining 2 Tbsp. Parmesan cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.

8 Sprinkle with parsley before serving.

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