About this recipe
For a fun weeknight meal, Lisa Heidelberg’s suggests a new take on chicken Parmesan.
Boneless chicken breasts are not only healthy, but they’re a blank canvas to do whatever you want. In Heidelberg’s case, that means cutting them into chunks, coating them with a seasoned flour mixture, frying them and topping them with Parmesan cheese.
Make this puttanesca for an easy weeknight meal
Heidelberg recommends serving these chicken bites over pasta with marinara sauce, a drizzle of extra virgin olive oil and a sprinkle of chopped flat-leaf Italian parsley.
Ingredients
Yields: 2 servings
Crispy Chicken Parm Bites
Directions
Crispy Chicken Parm Bites
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Bring salted water to a boil and cook pasta according to package directions. Drain and toss with marinara sauce in a saucepan. Keep warm.
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In a bowl, combine flour, cornstarch, ½ cup Parmesan, Tuscan seasoning, smoked paprika and salt.
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Coat chicken pieces well in the flour mix.
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Heat oil in a skillet over medium heat. Cook chicken bites 4–5 minutes, turning occasionally, until golden brown and cooked through.
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Spoon pasta and marinara pasta into bowls or plates. Top with crispy chicken bites, sprinkle ¼ cup Parmesan over the chicken. Finish with chopped basil or parsley and an extra sprinkle of Parmesan.
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