Get the recipe: Sheet Pan Chicken Parmesan

For awhile there, my six-year-old son was on a Chicken Parmesan kick.  He knew nothing about it before having it the first time, other than the fact that one of his classmates had mentioned having it for dinner.  I love picturing the little six-year-olds talking about what they ate for dinner - too cute! 

Although Nick is over his Chicken Parm moment, that doesn't stop me from making it from time to time.  My usual go-to recipe is this one from Food Network chef Giada De Laurentiis, but last week we had a different version.  This guiltless version appears in the January 2009 issue of Better Homes & Gardens magazine, and instead of the traditional breadcrumbs, it uses pulverized whole-bran cereal shreds!  Taste-wise, nobody could tell the difference when we ate the finished product, and couple that with the fat-free egg product and reduced-fat cheese, and you have a tasty lighter version of the real thing.  Dig in!  –Editor of MyRecipes

Combine the simplicity of a sheet pan dinner with the classic comfort of chicken Parmesan in this simple weeknight recipe from our friends at Well Done. The clever use of aluminum to "wall" off certain ingredients helps you cook everything properly without dirtying multiple pots and pans.

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