Recipe By: @athomewithastghik
One of my favorite meals is Chicken Parmigiana. I’ve been making it for many years now. It’s a family favorite, and I am excited to share it with you as well!
I like to add finely diced spinach on top of my marinara sauce for extra nutrients. You can’t taste the spinach and it doesn’t alter the taste or flavor of this meal. Additionally, I like to mix almond flour with my breadcrumb mixture for extra nutrients. You may leave the almond flour out and only use breadcrumbs.
- 1 pound chicken breast tenders, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 large eggs
- 1/2 cup breadcrumbs
- 1/2 cup almond flour
- *or may leave the almond flour out and only use 1 cup of breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
For the Toppings:
🍅 Marinara sauce, I used jarred marinara sauce
🍅 Parmesan cheese
🍅 1/4 cup basil, chiffonade, or diced
🍅 1/2 cup spinach, finely diced
🍅 shredded mozzarella cheese
Preheat the oven to 400F
Cut the chicken breast tenders into bite-size pieces and place them in a bowl.
Season chicken with salt and pepper. Toss to evenly distribute the salt and pepper. Set it aside. Wash hands, surfaces, or anything else that touched the raw chicken.
Please note: when handling raw chicken, please be sure to wash your hands well, and clean any objects (like knives, cutting boards, etc.) or surfaces that have touched the raw chicken to prevent cross-contamination.
For dredging the chicken:
🥣 Grab 3 bowls
🥣 In the first bowl add the all-purpose flour and garlic powder. Mix to combine.
🥣 To the second bowl, crack 2 eggs and whisk to beat the eggs.
🥣 Finally to the third bowl, add the breadcrumbs, almond flour, grated Parmesan cheese, and Italian seasoning. Mix to combine.
To coat the chicken pieces:
Coat both sides of the chicken in the flour mixture, then transfer it to the egg mixture. Coat both sides and finally move it to the breadcrumb mixture.
Coat both sides and transfer it to a baking sheet lined with parchment paper (the parchment paper helps with easy cleanup).
Note: for an easy coating process, be sure to use one hand for the dry ingredients and the other hand for the wet ingredients. In other words, alternate hands after each coat.
Spray the coated chicken bites with oil (I used avocado oil) and bake them in the oven for 20-25 minutes or until it’s cooked through and the internal temperature registers to 165F.
Remove the chicken bites from the oven and spoon marinara sauce over each piece. Add finely diced spinach and basil.
Grate Parmesan cheese over each piece. Finally, top each piece with Mozzarella cheese.
Bake 4-5 more minutes or until the cheese has melted.
Have Leftover Marinara Sauce?
I had quite a bit of jarred marinara sauce leftover from this recipe. So I heated it up and added my cooked spaghetti to it. Tossed it well to evenly coat the spaghetti and served it with the Chicken Parmesan Bites. Along with sugar snap peas, avocados, and cucumbers.
If you loved this recipe, try these baked parmesan chicken nuggets!