Parmigiano Reggiano-Crusted Chicken

Parmigiano Reggiano-Crusted Chicken

Parmigiano Reggiano-Crusted Chicken

Fresh Express® Baby Spinach helps turn Chicken Parmesan into a better-for-you meal!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Chicken
Servings 4 people


  • 2 (5-ounce) packages Fresh Express® Baby Spinach
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 cup Italian-style bread crumbs
  • 1/2 teaspoon salt
  • 2 eggs
  • 4 boneless, skinless chicken breasts (about 4 ounces each)
  • 1 pound whole wheat spaghetti
  • 2 garlic cloves, minced
  • 2 1/2 cups marinara sauce


  • Heat oven to 375°F.
  • Combine Parmigiano Reggiano, bread crumbs and salt In a shallow bowl; mix well. Place eggs in another shallow bowl; mix well. Dip the chicken into the egg mixture, letting excess drip off. Coat the chicken with the bread crumb mixture.
  • Place chicken on a wire rack on a baking sheet. Bake for 35 to 40 minutes or until a thermometer inserted into the thickest part of the chicken reads 165° F.
  • Meanwhile, cook pasta according to package directions.
  • Cook Fresh Express® Baby Spinach in batches in a large skillet coated with cooking spray for one to two minutes or until wilted. Add garlic and marinara sauce; bring to a simmer, then reduce to low heat. When pasta is ready, drain and then add to the marinara sauce. Keep warm.
  • Portion four servings of pasta into pasta bowls; top each with a chicken breast.

Contains Allergens:

  • Egg
  • Gluten
  • Milk
  • Wheat
Made with
Baby Spinach

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