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Baked Chicken Parm
A better-for-you twist on this classic Italian favorite!
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26 mins
Cooking Time
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Medium
Difficulty
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15 mins
Prep Time
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4 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 370.0 |
| Calcium (g) | 167.0 mg |
| Carbohydrates (g) | 28.0 g |
| Cholesterol (g) | 200.0 mg |
| Fat (g) | 10.0 g |
| Fiber (g) | 2.0 g |
| Iron (g) | 2.0 mg |
| Potassium (g) | 1576.0 mg |
| Protein (g) | 40.0 g |
| Saturated Fat (g) | 2.5 g |
| Sodium (g) | 240.0 mg |
| Sugars (g) | 6.0 g |
| Trans Fat (g) | 0.0 g |
Let’s get cooking
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Preheat oven to 450° and line large rimmed baking sheet with parchment paper.
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Season chicken with 2 tsp. Knorr® Chicken Bouillon. Combine breadcrumbs and 1 tsp Bouillon in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well.
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Arrange chicken on rimmed baking sheet; arrange vegetables around chicken and spray chicken and vegetables with no-stick cooking spray. Season vegetables with remaining 1/2 Tbsp. Bouillon.
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Bake 20 minutes. Turn chicken, then top each piece with 1 Tbsp. tomato sauce and 1 Tbsp. cheese. Bake for an additional 5 minutes, until chicken is lightly browned and thoroughly cooked and vegetables are tender. To brown chicken further, set oven to broil and broil 1 minute or until chicken is golden.
Hints & Tips
Chef's Tip: Eat your greens! Serve with a spinach or baby kale salad.
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