Recipe : Oven-Baked Chicken Parmesan

by Ginny on May 25, 2011

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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