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1
Preheat the oven to 425 F. Line a rimmed baking sheet with tin foil, and place a baking rack over the foil.
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2
Mix together the salt, milk, and egg white in a shallow bowl.
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3
Whisk gently to combine.
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4
In a separate dish, mix the breadcrumbs and Parmesan with your fingers.
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5
Dredge each piece of chicken in the milk mixture then in the Parmesan mixture, pressing the coating so it sticks to the chicken.
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6
Place the chicken pieces on the baking rack that you have set inside the pan.
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7
Spray the top of the chicken with cooking spray and bake until lightly golden, 7-10 minutes.
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8
Remove pan from the oven, flip the chicken, and spray the opposite side with cooking spray.
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9
Return the chicken to the oven and continue to bake until just cooked through 5-7 more minutes.
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10
Time will depend on how thick your chicken is.
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11
You may want to cut into a piece to check.
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12
The juices will run clear when done.
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13
If the chicken cooks through before the coating browns, broil it for 30 seconds or so to crisp the panko and Parmesan.
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14
Serve with homemade marinara, or use store bought as desired.
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15
Enjoy!
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16
For the marinara, add the onion and crushed red pepper into a skillet with a drizzle of oil.
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17
Heat over medium heat.
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18
Cook for 3 minutes until slightly softened, then add the garlic and cook for one minute more.
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19
Add the tomatoes and sugar.
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20
Stir to combine, and taste.
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21
Add a sprinkle of salt if youd like!
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22
Use right away or let it simmer for 20 minutes, adding water as necessary to maintain a good consistency.
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23
Serve sauce over the chicken or pasta.
