OVEN-FRIED CHICKEN PARMESAN (COOKING LIGHT)

Oven-Fried Chicken Parmesan (Cooking Light) image

Provided by Chef by Chance

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko breadcrumbs
4 (6 ounce) boneless skinless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup tomato-basil pasta sauce
1/2 cup parmigiano-reggiano cheese, grated
3/4 cup part-skim mozzarella cheese, shredded

Steps:

Preheat oven to 450°.
Combine first 3 ingredients in a shallow dish; place egg whites in a bowl. Place panko in a shallow dish. Dredge 1 breast half in flour mixture. Dip in egg whites; dredge in panko. Repeat with remaining chicken.
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil. Turn chicken over; cook 2 minutes. Coat chicken with cooking spray; place pan in oven. Bake at 450° for 5 minutes.
Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons Parmigiano-Reggiano, and 3 tablespoons mozzarella.
Bake 6 minutes or until chicken is done.

Nutrition Facts : Calories 536.8, Fat 20.3, SaturatedFat 7.9, Cholesterol 133.1, Sodium 1015, Carbohydrate 25.8, Fiber 1.3, Sugar 4.7, Protein 59.3