Baked Chicken Parmesan

Preheat the oven to 425 F. Line a rimmed baking sheet with tin foil, and place a baking rack over the foil.

Mix together the salt, milk, and egg white in a shallow bowl. Whisk gently to combine. In a separate dish, mix the breadcrumbs and Parmesan with your fingers.

Dredge each piece of chicken in the milk mixture then in the Parmesan mixture, pressing the coating so it sticks to the chicken. Place the chicken pieces on the baking rack that you have set inside the pan.

Spray the top of the chicken with cooking spray and bake until lightly golden, 7-10 minutes. Remove pan from the oven, flip the chicken, and spray the opposite side with cooking spray.

Return the chicken to the oven and continue to bake until just cooked through 5-7 more minutes. Time will depend on how thick your chicken is. You may want to cut into a piece to check. The juices will run clear when done. If the chicken cooks through before the coating browns, broil it for 30 seconds or so to crisp the panko and Parmesan.

Serve with homemade marinara, or use store bought as desired. Enjoy!

For the marinara, add the onion and crushed red pepper into a skillet with a drizzle of oil. Heat over medium heat. Cook for 3 minutes until slightly softened, then add the garlic and cook for one minute more. Add the tomatoes and sugar. Stir to combine, and taste. Add a sprinkle of salt if you’d like! Use right away or let it simmer for 20 minutes, adding water as necessary to maintain a good consistency. Serve sauce over the chicken or pasta.