One of my favorite foods is Chicken Parmesan but it’s so fattening as it’s fried in a lot of oil. I came up with this baked version which is just as good and the secret to keeping it moist is using lots of sauce. If you want to see how I made it, keep reading.
Baked Chicken Parmesan Bundles
8 thin slice boneless skinless chicken cutlets (about 2 lbs)
1 (24 oz) jar of marinara sauce (divided)(I like Classico or Barilla) I also make homemade marinara sauce which can be found over here
2 eggs beaten
1/2 cup water
2 cups seasoned Italian bread crumbs (you might need more)
8 ozs. shredded part skim mozzarella cheese (divided) (you can use whole milk too)
Preheat oven to 350 degrees. Coat a large baking dish with the cooking spray and set aside.
In a medium bowl beat the eggs with the water. To a large bowl add the breadcrumbs. Coat the chicken in the breadcrumbs, shaking off the excess and then dip both sides into the egg mixture, again shaking off the excess and back into the breadcrumbs. Repeat with the rest of the cutlets.
Lay the cutlets out on a flat surface and spoon a couple of tablespoons of sauce on top making sure to cover the whole thing. Sprinkle enough cheese to cover the sauce. Roll the cutlets very gently trying not to let any of the cheese spill out. Lay in the pan coated with the cooking spray. Repeat with the rest of the chicken. When you have all the chicken rolled up, spray a generous amount of cooking spray over each bundle. Cover with remaining sauce. Bake uncovered for 20-25 minutes until chicken is done. Remove from the oven and top with remaining cheese. Bake for an additional 5-7 minutes until cheese is melted and slightly brown.