Easy Chicken Parmigiana
kodiakcakes.com/blogs/recipes/chicken-parmigiana
Let’s be honest, the best chicken parmigiana in the world is probably found in a quaint little town off the coast in Italy, but is it simpler than ours? We think not 😉. Our easy chicken parmigiana recipe is crafted with Kodiak® Kernza® Cakes for the same delicious taste you crave, wholesome nutrition (thank you whole grains), and the peace of mind that your food supports sustainable, regenerative farming. So go on, dig in — this chicken parm is good for the soul (and the soil 🌾).
Recipe provided by Kitchen McCabe
- Calories 270
- Protein 25g
- Total Fat 6g
- Carbs 27g
Ingredients
- 2 large chicken breasts, cut in half horizontally
- 1/2 cup Kodiak® Kernza® Cakes Mix
- 1 egg, beaten
- 3/4 cup Italian breadcrumbs
- 1/4 teaspoon salt
- 1 cup marinara sauce
- 4 slices, fresh mozzarella
- 4 tablespoons shredded Parmesan cheese
- Fresh basil, to garnish
Directions
- Preheat the oven to 350 degrees. Place the sliced chicken breasts in the Ziploc bag and pound each breast to about a half inch thick.
- Whisk the egg in a small bowl and place in a line with a bowl containing the Kernza cakes mix, and a bowl containing the Italian breadcrumbs mixed with the salt.
- Dip one chicken breast in the Kernza cakes mix, turning to coat. Then coat the breast in the beaten egg, shake off the excess and coat in the Italian breadcrumbs, pressing the crumbs into the chicken.
- Place the breaded chicken on a parchment lined baking sheet. Repeat the breading process with the remaining three chicken breasts.
- Bake the breaded chicken in the preheated oven for 10 minutes.
- Remove the sheet of chicken and top each piece with 1/4 cups of marinara sauce, one slice of fresh mozzarella, add 1 tablespoon of shredded Parmesan.
- Return to the oven and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through, and the cheese is melted and bubbly
- Serve with a garnish of fresh basil.