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Baked Chicken Parmesan Penne

Ingredients

  • Sauce
  • 28 oz tomato sauce
  • 6 oz tomato paste
  • 1 large shallot , diced
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried Italian seasoning
  • 3 tbl fresh basil
  • Chicken
  • 3 chicken breasts , sliced lengthwise
  • 3 eggs , whisked
  • 1 cup Whole Wheat Panko breadcrumbs
  • 13.25 oz box Whole Grain Penne
  • 8 oz Mozzarella , Part Skim Milk

Instructions

  • In a medium sized sauce pan, pour your tomato sauce, paste, diced shallot, spices and fresh basil.
  • Bring to a low boil while stirring constantly.
  • Reduce the heat to Low and simmer, covered, while you prepare the rest of the meal.
  • Pre-heat your oven to 350 degrees.
  • In a medium sized bowl, whisk the eggs and set aside.
  • Pour the breadcrumbs in a separate bowl and set aside.
  • Dip a cutlet into the whisked eggs so that both sides are coated.
  • Then dip the cutlet into the breadcrumbs, coating both sides as well.
  • Lay on a wire rack placed on a cooking sheet pan and repeat until all of your cutlets have been breaded.
  • Slide your chicken in the oven and cook for 25 minutes.
  • When you chicken is near done, set a pot of salted water to boil and once brought to boiling, cook your penne per the manufacturers instructions.
  • Drain and set aside.
  • When the chicken is cooked, spoon a ladle of sauce on top of each cutlet and cover with slices of mozzarella.
  • Return the chicken to the oven until the cheese is melted.
  • When done, remove from the oven, slice the cutlets and build your plate of baked chicken parmesan over whole grain penne.
  • Serve immediately.