This Chicken Parmesan is baked, not fried. It’s easy to make, and tastes incredible!
I just looked back at all my recent recipe posts and realized you guys are probably thinking I feed my kids a steady diet of sugar. I promise that although they would love it, I don’t. Sometimes in between the ice cream and cookies, I manage to sneak in a vegetable or two. We actually had a lovely chicken strip salad for dinner tonight. Really. 🙂
Since my posts have been a little on the sweet side lately, I thought it was high time I shared a main dish recipe. I based this chicken parmesan loosely on a recipe I found over at Picky Palate. I like using either homemade spaghetti sauce that I have stored in the freezer, or a can of pre-made spaghetti sauce. Makes for much quicker preparation!
I love that this chicken parmesan is baked instead of fried. Not only is it healthier, but you don’t have to stand over the stove cooking it. Always a bonus in my book!
3 chicken breasts, butterflied (cut in half to make two thin pieces, a top and a bottom)
1/2 cup flour
1 tsp salt
1/2 tsp pepper
2 Tbsp water
1/2 cup seasoned bread crumbs
1/2 cup Panko bread crumbs
1/2 cup Parmesan cheese
1/2 cup mozzarella cheese
1 jar of your favorite marinara sauce, heated through
Hot cooked pasta
In one shallow container, combine flour, salt, and pepper. In a second, combine eggs and water and beat well. In a third, combine bread crumbs and Parmesan cheese. Dip chicken breasts in flour mixture, then in eggs, then in crumbs. *Place on a well greased cookie sheet or in a 9×13″ pan. Bake at 375° for about 25 minutes, or till chicken juices run clear. Sprinkle with mozzarella cheese and bake an additional 5 minutes or till cheese is melted. Serve chicken with pasta and sauce.
-I have found that if I place the chicken on a cooling rack on a cookie sheet, the bottom crisps up better. I just spray the cooling rack with non-stick spray, and place it inside my jelly roll pan.
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