Weeknight Baked Chicken Parmesan with Veggie Noodles

I think Chicken Parmesan is one of the most universally loved foods, and for good reason. Crunchy, salty, cheesy, saucy, and oft married with pasta, its about as perfect as a food can get… except that it can take a very long time to prepare, its deep fried, and it is mostly white carbs.

So, we gave Chicken Parm the JimCooksFoodGood treatment, took out 70% of the calories, made it weeknight friendly, and kept all of the flavor. May I present:

Shop it:

  • 2 pounds thinly sliced chicken breast
  • 6 cups veggie noodles
  • 2 eggs
  • 2 cups panko bread crumbs*
  • ½ cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 28 oz Tomato Sauce (May I recommend either my Legendary Tomato Sauce, Weeknight tomato sauce (turkey omitted), or a jar/can of your favorite sauce )
  • 1/3 cup Parmesan Cheese
  • Cooking Spray

Make it:

  • Preheat the oven to 375 degrees F.
  • In separate plates, combine the cornstarch, beaten eggs with a splash of water, and panko bread crumbs. Spray large baking sheet with cooking spray.
  • Season chicken with garlic powder, onion powder, paprika, salt and pepper. Bread chicken in cornstarch, eggs, and then panko, always shaking off the excess.** Place on large baking sheet, spraying the tops of the chicken with cooking spray, and insert into oven. Bake for 12-14 minutes, or until golden brown.
  • Place the veggie noodles on a large baking sheet, season lightly with salt and pepper, and bake for 15 minutes, stirring halfway.
  • Once chicken is browned, top each piece with a bit of sauce and cheese and bake for another 2-3 minutes. Serve immediately over the noodles with more sauce as cheese as desired.

*Gluten free? Use Corn Flakes, they work equally as well.

**This video does a great job if you’re a breading rookie

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