Reggiano-Crusted Chicken

Parmigiano Reggiano-Crusted Chicken Recipe

Your favorite chicken parmesan meal without all the Calories!

Allergen Information
Allergen Information
Product contains:
  • Egg
  • Gluten
  • Milk
  • Wheat


  • 2 packages Fresh Express Baby Spinach
  • 4 boneless, skinless chicken breasts (4 ounces each)
  • 2 eggs, beaten
  • 1/2 teaspoon kosher salt
  • 1/2 cup grated parmigiano reggiano
  • 1/2 cup Italian-style bread crumbs
  • 1 pound whole wheat spaghetti
  • Extra virgin olive oil cooking spray
  • 2 garlic cloves, minced
  • 2 1/2 cups your favorite marinara


  • Preheat oven to 375 degrees
  • In a bowl, combine parmigiano reggiano, bread crumbs and salt. Stir until the seasoning is full incorporated.
  • Place eggs in a separate, shallow bowl. Dip the chicken into the egg mixture, then dredge the chicken in the bread crumb mixture. Coat entire chicken with crumbs.
  • Place chicken on a wire rack on a baking sheet and bake approximately 35-40 minutes until the chicken is done (165 degrees F).
  • Meanwhile, bring a pot of water to a boil and add pasta.
  • While pasta is cooking, coat a large sauté pan with cooking spray. Add spinach and wilt and then add garlic and marinara. Bring to a boil, then reduce to low heat. When pasta is ready, drain and then add to the sauté pan.
  • Keep pasta on low heat until chicken is done. Then when the chicken is done, take out of oven and set aside.
  • Portion 4 servings of pasta into pasta bowls. Top each pasta with chicken breast.
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