Oven-Baked Chicken Parmesan

by Ginny on March 6, 2011

Post image for Oven-Baked Chicken Parmesan

Great news SDR fans and followers! As you read this, a custom code is being developed that will allow me to post PRINTABLE recipes. Yay!!! It may sound simple, but in the blog world, this kind of functionality is surprisingly difficult to come by. A year ago, I didn’t even know the difference between a web developer and a designer. Now I’m starting to hear myself speak the language called Geek. I have felt in over my head at times, but luckily, I have an amazing circle of support, who helped steer me towards the right kind of help. 

As soon as the code is finished and implemented, I can begin the process of converting all previous posts to the new format, making recipes easier for you to find and print. This process will take some time, because I will also be importing all of the recipes from my previous blog, Food-G. That’s a lot of recipes, but I want you to be able to click on my handy-dandy Index, and find tons of inspiration, in whatever recipe category you’re looking for.  If all goes well, I should be starting the conversion in a couple of weeks, and finished within approx. 1 month.  

Not only am I excited for you, I’m excited for me! Once the conversion is complete, The Sunday Dinner Revival will be 100% presentable, meaning, I can start tooting my Sunday Dinner horn to the world. Phew. That’s one satisfying thought. Things have begun falling into place, so quickly over the last year, but getting here has been a very long– and amazing– road. I’m not really able to speak about the process with any clarity yet. I’m just in a big whirling and sparkly cloud of gratitude for dreams coming true.

Thoughtful sigh

Okay, back to food. As promised, here is the recipe for Oven-Baked Chicken Parmesan that was pictured in my last post for Kale Pesto Pasta. The two make a beautiful and satisfying plate for a weeknight supper, or an easy Sunday Dinner.

I used fresh mozzarella in addition to Parmesan for the batch pictured above. The flavor comes from the Parm, so feel free to omit the Mozz for a less-cheesy version. It looks and tastes great either way.

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Recipe : Oven-Baked Chicken Parmesan

This homey delight is well-accompanied by a side of this delicious and nutritious Kale Pesto Pasta.

INGREDIENTS

  • 1 1/2 pounds boneless, skinless chicken breasts, sliced into 1/2″ thick cutlets (about 3 pieces per breast)
  • 2 cloves garlic, pressed
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • generous pinch dried basil
  • generous pinch dried oregano
  • 1 tablespoon lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 cup Panko-style bread crumbs
  • 1 tablespoon melted butter
  • 2 cups of your favorite Marinara or tomato sauce
  • cooking spray
  • 1 cup freshly grated Parmesan cheese
  • 4 ounces fresh mozzarella, thinly sliced (optional)

1. Make chicken marinade: In a medium mixing bowl whisk together garlic, sea salt, pepper, dried herbs, lemon juice, and olive oil. Add chicken pieces to bowl and toss to coat evenly. Marinate 30 minutes to 1 hour. If short on time, you can jump right into the next step, but you may need to add a sprinkling of salt, seasoned salt, or garlic salt to the finished dish for more flavor.

2. Melt butter and add to bread crumbs, stirring to coat evenly. Preheat broiler.

3. Dip chicken cutlets into bread crumbs (marinade is sufficient to help them stick), coating evenly on both sides. Place cutlets on a baking rack set over a sheet pan. Once all chicken is coated, place on middle rack of oven, and broil 3 to 5 minutes or until crumbs are golden brown. Remove from oven and use tongs to flip chicken pieces. Return to oven and broil 3 to 5 minutes more until both sides are evenly browned. Remove from oven and set oven temperature to 400 degrees.

4. Heat tomato sauce in a small sauce pan, and doctor if necessary. I like to add a pinch of red chili flakes, a few drops of balsamic vinegar, a pinch of sea salt, and a splash of olive oil to a basic tomato sauce.

5. Spray a 9 x 13 inch baking dish with cooking spray. Spread half of tomato sauce in bottom of pan, and arrange chicken cutlets in pan, leaving a bit of space between each piece of chicken. Top each piece with a thick stripe of tomato sauce, and then freshly grated Parmesan. For a cheesier version, add thinly sliced fresh mozzarella. Place in oven and bake 15 minutes or until chicken is cooked through and cheese is melted.

SERVES 4

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