French

Baked Chicken Parmesan with Roasted Summer Squash is for Dinner.

Baked Chicken Parmesan with Roasted Summer Squash takes 15 minutes to prepare.

Baked Chicken Parmesan with Roasted Summer Squash takes 40 minutes to cook.

Baked Chicken Parmesan with Roasted Summer Squash makes 4 servings.

The ingredients for Baked Chicken Parmesan with Roasted Summer Squash are:

Vegetables:
2 zucchini, chopped (about 10 ounces)
1 yellow squash, chopped (about 6 ounces)
1 small onion, sliced (about 1/2 cup)
1 cup grape or cherry tomatoes, halved
2 sprigs fresh thyme
2 teaspoons olive oil
1/8 teaspoon cracked black pepper
1 tablespoon shredded Parmesan cheese

Chicken:
16 ounces boneless, skinless chicken breasts, cut into four 4-ounce portions
3 tablespoons egg whites, beaten (or 2 egg whites)
1 cup panko bread crumbs
3 tablespoons shredded Parmesan cheese
1/8 teaspoon sweet paprika

Here is how you make Baked Chicken Parmesan with Roasted Summer Squash:

Preheat the oven to 400 degrees. Place a 9 X 13-inch baking dish in the oven to preheat. (Do not use a glass dish.) Place the vegetables in the bottom of a covered baking dish along with the thyme. Drizzle on the oil, then sprinkle the pepper over the vegetables. Stir the vegetables. Cover and bake for 15 minutes, then remove the lid, stir the vegetables again, and bake until the chicken is ready. During the first 15 minutes the vegetables are cooking, prepare the chicken. Pat each piece dry with paper towels, then assemble a breading station. Place the egg whites in a flat, shallow dish, then mix the bread crumbs, cheese and paprika in a second shallow dish. Dip each piece of chicken into the egg whites, then into the breading mixture. Lightly mist each piece of chicken with cooking spray on the top and bottom. Carefully remove the preheated baking dish from the oven. Place the chicken in the dish and bake, uncovered, for 20-25 minutes, until the breading is golden brown and the chicken reaches an internal temperature of 160 degrees.Five minutes before serving, sprinkle the remaining Parmesan cheese over the vegetables. Serving Size:?Makes 4 servings, 4 ounces breaded chicken with 1 cup mixed vegetables

The nutritional information for Baked Chicken Parmesan with Roasted Summer Squash is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 255.6

• Total Fat: 6.4 g
• Cholesterol: 70.0 mg
• Sodium: 324.6 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 2.2 g
• Protein: 29.3 g

Baked Chicken Parmesan with Roasted Summer Squash is French cuisine.

The dietary needs meet for Baked Chicken Parmesan with Roasted Summer Squash is Low Fat