The customary chicken Parmesan utilizes a hefty breadcrumb covering and bunches of oil. We needed to make a better form of the exemplary that didn't hold back on flavor, and this formula surely conveys. On the off chance that you serve this for an evening gathering, nobody would realize that it's solid!
It wouldn't exactly be chicken parmesan without a firm nibble, however, so we have a little stunt up our sleeves to make that conceivable. We top the goulash with Panko breadcrumbs. This adds a crunchy layer on top of the dish. Who needs browning when we have stunts this way?!
this thin goulash isn't just solid, yet it tastes extraordinary, as well! On the off chance that you need to make it one stride further,
Ingredients
- 15 ounces diced tomatoes optional
- 1 pound boneless and skinless chicken breasts cut into bite size pieces
- 1 cup skim mozzarella cheese shredded
- 1 jar marinara sauce 24-25 ounce jar, no sugar added
- 1/4 cup grated parmesan cheese
- 1/2 cup Panko bread crumbs whole wheat
- 1 pound penne pasta whole grain
- 1 teaspoon Italian Seasoning optional, ground oregano
Instructions
- Cook pasta according to the package directions, drain.
- Preheat the oven to 375°. In a 9 x 13-inch casserole dish combine the cooked pasta, marinara, tomatoes, and chicken. Stir well. Cover and bake for 30 minutes.
- In the meantime, combine bread crumbs, parmesan cheese, and seasoning.
- After 30 minutes, remove the casserole and stir in the mozzarella cheese. Sprinkle the bread crumb mixture evenly over the top. Leave uncovered, return to the oven, and bake an additional 10-15 minutes or until the chicken is cooked through and the top is crispy.
source:https://skinnyms.com
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