Baked Chicken Parmesan

This recipe definitely caught my eye the first time I flipped through ATK's Healthy Family Cookbook.  Chicken parmesan is delicious, but not great for you when it's fried.  A version that is baked and is easy for a weeknight meal -- awesome!  This is simple and fabulous.  I think it has a great balance of ingredients and the strips of basil on top really brings out a fresh flavor.  I went light on the sauce on mine, I don't like chicken parmesan smothered in tomato sauce -- the whole point is the crispy crunch of the chicken, right?

Baked Chicken Parmesan

from America's Test Kitchen Healthy Family Cookbook

serves 6

Ingredients:

1 1/2 cups panko bread crumbs
1 tablespoon olive oil
1/2 cup grated parmesan
1/2 cup flour
1 1/2 teaspoons garlic powder
3 large egg whites
1 tablespoon water
vegetable oil spray
6 boneless, skinless chicken cutlets, pounded 1/4 inch thick
salt and pepper
2 cups tomato sauce, warmed
3/4 cup shredded mozzarella
1 tablespoon chopped fresh basil


Directions:

• Preheat oven to 475 degrees.  
• Combine the bread crumbs and olive oil in a non-stick skillet and toast over medium heat until golden.
• Set up a breading station.  Let the toasted bread crumbs cool in a shallow dish, then mix in the parmesan.  Whisk the egg whites and water in a second bowl.  In a third bowl combine the flour and garlic powder.  
• Place a wire rack over a baking sheet and spray with the cooking spray.  
• Pat the chicken dry, season with salt and pepper.  Take one piece of chicken at a time through the breading stations -- first in the flour, patting off any extra flour.  Then coat in the egg whites, letting the excess drip off.  The last step us to coat with the toasted bread crumbs, making sure to pat them on to stick to the chicken evenly.
• Place the coated cutlets on the wire rack, then spray with the cooking spray.  
• Bake about 8-10 minutes or until any juices are clear.  You can also use a meat thermometer to check that the chicken reaches 160 degrees.
• Top with desired amount of sauce and 2 tablespoons of the shredded mozzarella.  Bake until the cheese has melted, 3 to 5 minutes more.  
• Sprinkle with basil and serve.