Skinny Chicken Parmesan

• 2 whole Boneless, Skinless Chicken Breasts
• 1 cup Seasoned Panko Breadcrumbs
• 4 Tablespoons Olive Oil
• 1/4 cups Parmesan Cheese, Grated
• 1 whole Egg
• 3 Tablespoons Low Fat Milk
• 1/2 cups Marinara Sauce
• Fresh Parsley, For Garnish
• Non-stick Baking Spray

1. Preheat your oven to 425 F and grease a rimmed baking sheet with cooking spray.
2. Wash, slice, and pound your chicken breasts into evenly sized cutlets.
3. In a shallow dish, combine panko breadcrumbs, olive oil and Parmesan cheese.
4. Mix until olive oil makes breadcrumb mixture rustic and crumbly.
5. In a separate dish combine egg and milk.
6. Dip your chicken cutlets in the egg mixture, then into the bread crumbs making sure each piece is completely coated.
7. Transfer to the greased baking sheet and lightly spray each chicken cutlet with cooking spray.
8. Cook for 10 minutes, then flip them over and spray them again.
9. Cook for an additional 10 minutes or until chicken is cooked through.
10. Remove from oven and top with marinara sauce.
11. Return it back to the oven for a minute or two, if the sauce needs to be heated.
12. Top with fresh parsley and enjoy!

chicken breasts, breadcrumbs, olive oil, parmesan cheese, egg, low fat milk, marinara sauce, fresh parsley, baking spray

Taken from tastykitchen.com/recipes/main-courses/skinny-chicken-parmesan/ (may not work)