Baked Chicken Parmigiana Recipe Rachael Ray

Ingredients

For this delicious dish, you’ll need:

1/2 cup all-purpose flour
2 large eggs
2 cups panko bread crumbs
1/4 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley leaves
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup prepared marinara sauce
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil leaves

Instructions

Start by preheating your oven to 425 degrees F. Place three shallow dishes in front of you. In the first dish, combine the flour and a pinch of salt. In the second, lightly beat the eggs. In the third, combine the panko, 1/4 cup Parmesan, parsley, garlic powder, 1 teaspoon of salt and 1/2 teaspoon of pepper.

Season both sides of the chicken breasts with the remaining salt and pepper. Dredge the chicken in the flour and shake off the excess. Dip the chicken in the egg and let the excess drip off. Finally, coat the chicken in the panko mixture, pressing the bread crumbs into the chicken. Place the chicken on a baking sheet and drizzle with the olive oil.

Bake the chicken for 20 minutes, until it is golden and cooked through. While the chicken is baking, warm the marinara sauce in a small saucepan over medium-low heat.

When the chicken is done baking, top each piece with some of the sauce and shredded mozzarella. Bake for 5 minutes more, until the cheese is melted. Sprinkle the chicken with the chopped basil and serve.

Nutrition

This Baked Chicken Parmigiana recipe makes four servings, and each serving contains the following nutrition information:

Calories: 472
Fat: 18.3g
Carbohydrates: 28.9g
Protein: 43.1g
Cholesterol: 119mg
Sodium: 1037mg

Conclusion

This Baked Chicken Parmigiana recipe by Rachael Ray is a great option for a quick and easy weeknight meal. It's full of flavor and nutrition, and is sure to be a hit with the whole family. Plus, it's easy to make and ready in less than 30 minutes. So, why not give it a try tonight? You won't be disappointed!