Description
A lightened-up, nutrient-dense version of a classic Italian-American favorite. This recipe swaps deep-frying for a crispy, oven-baked crust using whole wheat breadcrumbs, resulting in a healthier, high-protein meal that remains incredibly juicy and flavorful. Finished with a vibrant marinara sauce and melty mozzarella, it delivers restaurant-quality satisfaction in a wholesome package perfect for busy weeknights.
Ingredients
4 boneless, skinless chicken breasts
1 cup whole wheat breadcrumbs
2 large eggs, beaten
1 cup low-sugar marinara sauce
1 cup shredded low-moisture mozzarella cheese
1/4 cup grated parmesan cheese
1 tsp garlic powder
1 tsp dried oregano
Fresh basil leaves for garnish
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pound the chicken breasts to an even thickness of 1/2 inch.
Set up a breading station with three shallow bowls: one with beaten eggs, and one with a mix of breadcrumbs, garlic powder, and oregano.
Dip each chicken breast into the eggs, then press firmly into the breadcrumb mixture until evenly coated.
Place chicken on the prepared baking sheet and bake for 15-20 minutes until golden and cooked through.
Remove from the oven, top each breast with marinara sauce, mozzarella, and parmesan.
Return to the oven for 5 minutes until the cheese is bubbly and melted.
Garnish with fresh basil before serving.
Notes
Pounding the chicken to an even thickness is crucial for uniform cooking times. For a gluten-free option, substitute breadcrumbs with almond flour. If desired, you can use egg whites to further reduce cholesterol content.
- Prep Time: 15
- Cook Time: 25
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 380
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 145mg