Ingredients
½ cup unseasoned wholegrain breadcrumbs
2 tablespoons grated parmesan (or romano) cheese
1 teaspoon Italian seasoning
½ teaspoon granulated garlic
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon ground pepper
border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;">1 tablespoon olive oil
2lbs chicken cutlets
¾ cup sauce
¾ cup mozzarella cheese
Instructions
Preheat oven to 375 degrees.
In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
Coat a sheet pan with the olive oil.
Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
Remove the pan from the oven and spread 2 tablespoons of sauce and 2 tablespoons of shredded mozzarella cheese on each chicken cutlet.
Place back in the oven and cook for 10 - 15 minutes or until sauce is hot and cheese is melted.
Serve hot.
Notes
Sugars: 2
Make-ahead instructions
You can dredge the chicken ahead of time in the breadcrumbs and store in a container in the refrigerator. Or you can make the chicken parmesan completely ahead of time, store in the refrigerator or freezer, and then reheat in the microwave.
Nutrition Information
Serving size: 1 chicken breast Calories: 242 Fat: 7 Saturated fat: 3 Carbohydrates: 12 Fiber: 1 Protein: 34
