Oven Fried Chicken Parmesan
By: Anne Colagioia
Is this recipe for Oven Fried Chicken Parmesan from Anne Colagioia one of the very best healthy chicken recipes out there? We'll let you be the judge of that. However, this Italian food classic is a great dish for those who need to be on a gluten free diet.
Notes
If you are following a gluten free diet be sure to use gluten free Bisquick, gluten free pasta. Be sure to check that your marinara sauce and nonstick spray are gluten free.
For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.
To see exactly how Anne makes this healthy chicken recipe, watch this food video tutorial:
Preparation Time5 min
Cooking Time22 min
Cooking MethodOven
Ingredients
- 4 chicken cutlets
- 1 cup Bisquick
- Italian seasoning, to taste
- Garlic powder, to taste
- Salt and black pepper, to taste
- 2 eggs
- 1/4 cup milk
- 3 tablespoon Parmesan cheese, grated
- 2 ounce part skim mozzarella cheese, grated
- 2 cup your favorite marinara sauce
- 8 ounce pasta
- 1 cup grape tomatoes halved
- 2 cup frozen green beans, rinsed
- 2 garlic cloves, sliced
- 2 tablespoon olive oil
Instructions
- Preheat the oven to 450 degrres F or 230 degrees C.
- In a shallow bowl stir together the Bisquick, Italian seasoning, garlic powder and salt and pepper. Then, in another shallow bowl, whisk together the eggs, milk, 1 tablespoon of the grated parmesan cheese, garlic powder, salt and pepper to taste.
- Dredge each chicken cutlet into the Bisquick mixture before dipping it into the egg mixture then back into the Bisquick. Place the cutlets onto a foil lined baking sheet either sprayed with nonstick spray or drizzled with olive oil.
- Drizzle each cutlet with a few drops of olive oil or cooking spray then bake at 450 degrees F or 230 degrees C for 12 minutes. Flip each cutlet before topping with sauce, grated parmesan and mozzarella cheese then return them to the oven for another 10 minutes.
- Prepare the pasta according to the package instructions while you’re working on the veggies.
- Add the green beans and garlic with some salt and pepper to a large sauté pan with a tablespoon of olive oil over a medium heat and sauté for two minutes before adding the grape tomatoes and sautéing for an additional two minutes. Add about 1/4 cup of water to the pan, cover and simmer for an additional two minutes and turn off the heat until the pasta is done.
- Add the cooked pasta to the pan with whatever sauce is left over from topping the chicken then stir to combine all of the ingredients.