Lighter Chicken Parmesan

This was definitely a home run at our house. I have tried many new dishes since I made this for the first time a month or so ago and I keep striving for the "oh my god this is amazing" response from my husband and so far (according to him) nothing has compared to this recipe. I think I have made this three times within the past month. Yes its THAT good. After having my mother in-laws homemade spaghetti sauce I have a hard time eating the stuff from the jar but due to lack of time during the week I did use a jar of garlic marinara sauce from Trader Joes and surprisingly it was really good.

Ingredients:

1 1/2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil



Directions:

Preheat the oven to 475 degrees F.  Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.

In a third shallow dish whisk together the egg whites and water.

Cover a 9x13 pan with foil and spray the foil with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg whites and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere. Place the chicken pieces in the prepared pan. Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes.

Remove the chicken from the oven.  Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.  Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes.  Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.


Source: Annie's Eats, originally from Cook’s Illustrated, October 2006