"Baked Panko Crusted Chicken Parm"


I’ve been enamored with “Sheet Pan” dinners lately..

Though I haven’t been posting recently; it’s mostly been from experimenting with my Gluten Free Bagel recipes or being extra busy with work..

These meals though are that perfect dinner item that requires very little time or extra work involved to make them..

An that can be a godsend during weeks of overworking or any time really..


I did these gluten free but you don’t have to of course—an I’ve done it with a veggie side in the pan or a quick GK Skinny Pasta on the side as well..

So enjoy making a wonderful meal for the family or lunches for your entire week with just one pan in the oven..

"Baked Panko Crusted Chicken Parmigiana"


1 cup panko bread crumbs (unseasoned)
1/2 cup grated Parmesan cheese
3 eggs, beaten
4 (5- to 6-ounce) boneless skinless thin-sliced chicken breasts
2 teaspoons dried oregano
1/4 teaspoon salt
Pinch of paprika
1 can of Don Pepino pizza sauce (can from Pats marketplace)
1 bag Shredded part skim mozzarella
Additonal grated Parmesan or Romano cheese


1. Heat oven to 400°F. Spray a baking sheet with non stick spray or line with parchment paper.
2. Combine breadcrumbs, Parmesan cheese, oregano, salt and paprika in shallow dish.
Then beat eggs and put in to a separate dish.


3. Dip chicken in the eggs; then press forcefully into the breadcrumb mixture and coat both sides. Gently place chicken into prepared pan. Sprinkle with any remaining breadcrumb mixture and press down into chicken to help it stick.
4. Bake 18-22 minutes or until internal temperature of chicken reaches at least 165°F and chicken is no longer pink.
(This depends greatly on the thickness of the chicken and whether you set it out to come to room temperature before cooking--adjust if needed)


5. Remove from oven and spoon pizza sauce on to each piece of chicken then sprinkle both cheeses on top and place back into the oven for 4 or 5 minutes (until the cheese melts and starts to turn golden brown at the edges)

Use more breadcrumbs, cheese and spices if necessary (depends on how big they are or how many you’re making at one time)