Baked Chicken Parmesan

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  Chicken Breast, Boneless Skinless(340g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bread Crumbs, Dry, Plain(120g)
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  Bread Crumbs, Panko, Dry(60g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(1g)
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  1/4 teaspoon ground black pepper
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  Egg Whites

  Carton egg whites (e.g., Great Value, Eggland's Best) — no separating needed.

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  Mozzarella Cheese(113g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Pasta Sauce, Marinara, Canned(120g)
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  Basil, Fresh

Instructions

1. 1Cut each chicken breast in half lengthwise to create 4 pieces, then pound each piece to an even 1/2-inch thickness using a meat mallet. Set aside.
2. 2In a shallow bowl, combine the plain dry bread crumbs, panko bread crumbs, grated Parmesan, and garlic powder. In a separate bowl, whisk together the liquid egg whites until lightly foamy.
3. 3Set up a breading station with the pounded chicken, egg whites bowl, breadcrumb mixture, and a large skillet lined with parchment paper in order from left to right. Working one piece at a time, dip each chicken breast into the egg whites, shake off excess, then coat thoroughly in the breadcrumb mixture, patting gently so crumbs adhere to all sides.
4. 4Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, carefully place the breaded chicken into the pan and cook 6–7 minutes until the underside is golden brown. Flip and cook the other side 6–7 minutes until the chicken reaches an internal temperature of 165°F and the coating is golden brown on both sides.
5. 5Spoon 2 tablespoons of marinara sauce over each piece of chicken, then top each with an equal portion of the part-skim mozzarella, divided evenly among the 4 pieces.
6. 6Reduce heat to medium-low, cover the skillet with a lid, and cook 3–5 minutes until the mozzarella is fully melted and bubbly.
7. 7Transfer the 4 chicken pieces to airtight containers while hot, dividing evenly among them. Top each with fresh basil.
8. 8Store in the refrigerator for up to 4 days. Reheat gently in a 325°F oven for 8–10 minutes until warmed through.