Summer Chicken Parmesan
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ cup plain whole-wheat breadcrumbs
  • ¼ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 tsp dried Italian herbs
  • Pinch of red pepper flakes (optional)
  • 2 Tbsp olive oil, divided
  • 4 (4 oz.) chicken breast cutlets
  • 1 cup marinara sauce (or your favorite tomato sauce)
  • ¾ cup shredded part-skim mozzarella cheese
  • 1 medium zucchini, chopped
  • 1 ½ cups cherry ( or grape) tomatoes, halved
  • 1 ear fresh corn
  • ¼ cup chopped fresh basil (or Italian parsley)
  1. Preheat oven to 450 F. Combine the breadcrumbs, panko, Parmesan and Italian herbs in a medium bowl.
  2. Lightly brush chicken with olive oil ( you will only need a very small amount of olive oil) and dip chicken breasts in breadcrumb mixture.
  3. Heat 1 ½ Tbsp olive oil in a large skillet over medium-high. Add chicken and cook 1 minute on each side (working in batches if not all cutlets will fit in the skillet). Place chicken cutlets on a baking sheet coated with cooking spray. Bake for 5 min. ( If you are using very thin chicken cutlets you may want to skip this initial baking –see Step 5- add marinara etc. )
  4. While chicken is baking, heat the remaining oil in skillet. Add zucchini and corn and sauté 3-4 minutes. Add tomatoes and sauté an additional 1-2 minutes.
  5. Remove chicken from oven and top each piece with approx. 2½ Tbsp marinara and 2 Tbsp grated mozzarella cheese. Return to the oven and bake for an additional 3-4 minutes or until cheese is melted. Adjust cooking time depending on the thickness of your chicken .Top chicken with vegetable sauté and chopped fresh basil (or Italian parsley)
Nutrition Information
Serving size: ¼ of recipe Calories: 389 Fat: 15.8 g Saturated fat: 4.7 g Carbohydrates: 24.0 g Sugar: 6.1g Sodium: 512.8 mg Fiber: 2.4 g Protein: 35.7g Cholesterol: 83.4 mg
Recipe by Simple Healthy Kitchen at