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Creating a crispy crust on your baked chicken parmesan is essential for texture and flavor. Here are some tips to ensure you achieve that perfect crunch every time.

Crispy Baked Chicken Parmesan with Salad

Discover the delicious fusion of crispy baked chicken and rich Italian flavors with this healthy twist on Chicken Parmesan. Instead of frying, this recipe bakes the chicken to achieve a crunchy texture while cutting down on excess oil. With a blend of spices, panko breadcrumbs, marinara sauce, and melted cheese, this dish is perfect for weeknight dinners or special occasions. Serve it alongside a fresh salad for a nutritious and satisfying meal your whole family will love.
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs

2 cups panko breadcrumbs

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

½ cup marinara sauce

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish

Cooking spray or olive oil for drizzling

For the Salad:

4 cups mixed salad greens (e.g., arugula, spinach, romaine)

1 cup cherry tomatoes, halved

½ cucumber, sliced

¼ red onion, thinly sliced

¼ cup olives (optional)

¼ cup balsamic vinaigrette dressing

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.

    Prepare the Chicken:

      - Pound the chicken breasts to an even thickness (about ½ inch) for even cooking. Season both sides with salt and pepper.

        - Set up a breading station: Place the flour in a shallow dish, beaten eggs in another dish, and mix the panko breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and pepper in a third dish.

          Bread the Chicken:

            - Dredge each chicken breast in flour, shaking off any excess.

              - Dip it into the beaten eggs, ensuring it’s fully coated.

                - Press the chicken breast into the breadcrumb mixture, coating it evenly, then place it on the prepared baking sheet. Repeat with all chicken breasts.

                  Bake the Chicken:

                    - Lightly drizzle or spray the chicken with olive oil to enhance crispiness. Bake in the preheated oven for 20 minutes.

                      Add Marinara and Cheese:

                        - After 20 minutes, remove the chicken from the oven. Spoon marinara sauce over each piece of chicken, then top with shredded mozzarella cheese. Return to the oven and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should read 165°F/75°C) and the cheese is bubbly and golden.

                          Prepare the Salad:

                            - While the chicken is baking, assemble the salad. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and olives (if using). Drizzle with balsamic vinaigrette and toss gently to combine. Season with salt and pepper to taste.

                              Serve:

                                - Once the chicken is done, remove it from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving. Plate each chicken breast alongside a generous serving of salad.

                                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4 servings