Baked Chicken Parmesan
This oven-baked chicken breast is crispy and flavorful without the extra calories and fat from pan-frying. Marinate in the buttermilk for at least 1 day. I usually wait 2 – 3 days for the most tender results. I also like to pound the chicken thinner with a meat tenderizing mallet. The chicken is more tender, and it cooks quicker.
WW Points- Each chicken breast is 5 points ( assuming 0 point sauce and part-skim mozzarella cheese). Each chicken breast without sauce or cheese is 3 points.
Baked Chicken Parmesan
Crispy and flavorful oven-baked Chicken Parmesan
Ingredients
Marinade
- 4 pieces skinless, boneless chicken breasts 4-5 oz each
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp garlic powder
- 2 cups buttermilk
Coating
- 1 cup cornflake crumbs
- 2 Tb Parmesan cheese grated
- 1/2 tsp salt
- 2 tsp Italian seasoning
- 1/2 cup tomato sauce
- 1 cup Mozzarella or Provolone cheese shredded or 4 slices
Instructions
- In a small bowl, mix together the Italian seasoning, salt, pepper, and garlic.
- Sprinkle seasoning mix evenly over both sides of each chicken breast.
- Place chicken breasts in a container of gallon plastic baggie. Pour buttermilk evenly over chicken breasts. Refrigerate at least overnight or up to 3 days
- Preheat oven to 375 degrees Fahrenheit.
- Combine cornflake crumbs, Parmesan cheese, salt, and Italian seasoning. Coat each piece of chicken with the cornflake mixture and place on a 9 x 13 baking sheet or baking rack.
- Bake chicken at 375 degrees for 30-35 minutes until chicken is cooked through. Top each piece with 1/8 cup tomato sauce and 1/4 cup cheese. Return to the oven for about 5 minutes until cheese is melted.
Notes
WW Points – 5 points each piece (assuming 0 point tomato sauce and part-skim mozzarella cheese)
1 Chicken Breast without sauce or cheese – 3 points