Chicken Marinara
No parmesan here. This crispy chicken marinara recipe is made in the oven with a mix of cornflake and Panko breadcrumbs and topped your favorite marinara sauce. It’s a little bit healthy but still plenty crispy. Serve it with spaghetti for a a complete meal or without for a delicious main dish.
Servings: 4 servings
Calories: 698kcal
Ingredients
- 1/2 cup cornflake crumbs
- 1/4 cup Panko breadcrumbs
- 2 teaspoons dried parsley
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon coarse salt + 1 pinch
- 1/4 teaspoon black pepper
- 1 large egg
- 4 boneless skinless chicken breasts, pounded to 1" thickness
- 1 cup marinara sauce store bought or homemade
Instructions
- Preheat oven to 400˚F.
- Using a meat mallet, pound the chicken to a 1 inch thickness.
- In a shallow bowl, whisk the egg with 1 - 2 tablespoons of water. In a separate bowl, mix together the cornflake crumbs, Panko, garlic, parsley, and salt & pepper.
- Dip the chicken into the egg mixture, followed by the breading mixture until completely coated on both sides.
- Transfer breaded chicken to a baking sheet. Spray with olive oil or cooking spray (optional).
- Bake the chicken for about 20 minutes, or until the internal temperature reaches 165˚F.
- Remove from oven and top with marinara sauce and a slice of cheese (vegan or optional). Return pan to the oven and cook for an additional 2 minutes to melt cheese.
Nutrition
Calories: 698kcal | Carbohydrates: 31g | Protein: 102g | Fat: 16g | Trans Fat: 0.1g | Cholesterol: 299mg | Sodium: 1218mg | Fiber: 2g | Sugar: 5g | Vitamin C: 11mg