Chicken Parmesan with Spaghetti Squash
Homemade Chicken Parmesan is delicious prepared in spaghetti squash boats.
Servings 4 servings
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Equipment
Ingredients
- 4 chicken breasts
- 2 spaghetti squashes
- 2 Tablespoons olive oil
- salt and freshly ground black pepper to taste
- ½ cup flour
- 1 egg lightly beaten
- 1-1 ¼ cup Panko bread crumbs
- 2 teaspoons Italian seasoning
- ⅛ cup freshly shredded Parmesan cheese
- olive oil for frying
- 1 jar spaghetti sauce
- 2 cups shredded mozzarella cheese
- 1 cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 375°F. Cover baking tray with parchment paper. Wash outside of squash. Poke holes around the squash lengthwise. Microwave on high for 4-5 minutes to soften. Cool for 10 minutes. Cut in half lengthwise.
- Use a spoon to remove seeds. Brush inside of squash with olive oil, and sprinkle with salt and pepper to taste.
- Bake cut side down on baking tray for 30 minutes.
- Meanwhile, place flour in shallow dish, egg in another shallow dish, and mix together bread crumbs, Italian seasoning and ⅛ cup parmesan in a third shallow dish.
- Flatten chicken breast slightly so that it is even. Sprinkle chicken breasts with pepper. Toss breast in flour, then egg wash, then coat in bread crumbs, pressing slightly so crumbs adhere. Discard remaining flour, egg and bread crumb mixture.
- Heat oil on medium-high heat in a skillet. Reduce heat to medium and fry chicken on first side for about 6-7 minutes, then flip and cook about 6-7 minutes on the second side, adding additional oil as needed. Chicken should be almost cooked and will finish cooking in the oven. If 4 pieces of chicken don’t fit in the skillet, you may want to use 2 pans and do all chicken at one time.
- After 30 minutes, remove spaghetti squash from oven. Scrape spaghetti squash to make noodles and place noodle side up on baking tray.
- Mix together mozzarella and 1 cup parmesan.
- Add approximately ¼ cup pasta sauce on top of each squash half. Sprinkle each squash half with approximately ¼ cup cheese mixture and top with chicken. Top four chicken pieces with remaining pasta sauce and divide the remaining cheese and sprinkle over the four chicken pieces.
- Bake 15 minutes or until golden brown.
Nutrition Information
Calories: 938, Carbohydrates: 71g, Protein: 81g, Fat: 38g, Saturated Fat: 15g, Trans Fat: 1g, Cholesterol: 249mg, Sodium: 2190mg, Potassium: 2070mg, Fiber: 11g, Sugar: 23g, Vitamin A: 2058IU, Vitamin C: 25mg, Calcium: 819mg, Iron: 7mg
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Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.