Baked Chicken Parmesan

Ingredients

• Cooking spray
• 1 cup panko breadcrumbs, preferably whole-wheat
• 1 tbsp salt-free Italian seasoning
• 1/2 tsp crushed red pepper
• 1/2 cup grated Parmesan cheese, divided
• 1 large egg
• 4 (4 ounce) chicken cutlets, pounded to 1/4-inch thickness
• 1 cup lower-sodium marinara sauce
• 1 cup shredded low-moisture part-skim mozzarella cheese
• 8 oz whole-wheat spaghetti
• Chopped fresh basil for garnish (optional)

Instructions

1. Position rack in upper third of oven; preheat to 450°F. Line a large rimmed baking sheet with foil; lightly coat the foil with cooking spray.
2. Combine panko, Italian seasoning, crushed red pepper and 1/4 cup Parmesan in a shallow bowl. Lightly beat egg in another shallow bowl. Dip 1 chicken cutlet in the egg, allowing excess to drip off. Dredge the chicken into the panko mixture, pressing to adhere; transfer to the prepared baking sheet. Repeat the process with the remaining chicken cutlets. (Discard any remaining egg and panko mixture.) Lightly coat the breaded chicken with cooking spray. Bake until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 15 to 20 minutes.
3. Meanwhile, bring a large pot of water to a boil over medium-high heat. Add spaghetti and cook according to package directions. Drain and set aside.
4. Remove the chicken from the oven and increase oven temperature to broil. Top each chicken cutlet evenly with marinara, mozzarella and the remaining 1/4 cup Parmesan. Broil until the cheese is melted and bubbling, 3 to 4 minutes. Serve the chicken with the spaghetti. Garnish with basil, if desired.