Sunday, 20 October 2013

Baked Chicken Parmesan

Chicken Parmesan 


2 Chicken breasts, pounded flat and even
1/2 Cup Bread crumbs
1/2 Cup Parmesan cheese
1 Teaspoon Basil
1 Teaspoon Oregano
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Parsley
1/2 Teaspoon Garlic powder
1/2 Teaspoon Onion powder

1/4 Cup milk
2 Eggs

About 1 Cup of vegetable pasta sauce (A pomodoro Sauce)

About 1/2 Cup Shredded Mozzarella Cheese


In a medium bowl combine the bread crumbs, Parmesan cheese, Basil, Oregano, salt, pepper. parsley, garlic and onion powder together. Stir to mix and set aside.

Preheat oven to 375°F

In a medium bowl whisk together the milk and eggs, set aside.

Line a baking sheet with parchment paper.

Place the chicken breasts into the egg and milk mixture and turn to coat on all sides. 

Dredge the chicken breast in the cheese and bread crumb mixture, pressing it into the crumbs to get a nice coating, and making sure its evenly covered on all sides.

Place onto prepared baking sheet. Repeat with the second chicken breast, and bake for about 25-30 minutes, or until a meat thermometer says its good to go.

While the chicken is cooking, shred the mozzarella, and warm up the pasta sauce you are using either in a small pot or in the microwave.

When the chicken is just cooked, remove the pan from the oven. Spoon a generous amount of sauce over the chicken breasts, and top with cheese and some parsley if you like. Return pan to oven and bake for about 5 minutes more, or until cheese has melted.

Let the chicken stand on the pan about 5 minutes before serving.

Serve with a nice salad and bread.



Since not everyone is into a casserole, I will also leave my recipe for just making chicken Parmesan breasts. Simple recipe, but I've adapted it to be baked which cuts down a bit on added fat. However I have also fried the breasts in a little bit of olive oil and it is pretty much divine. Up to you how you cook them, I am going to leave the baked instructions in the recipe, but if you want to try frying them I suggest doing it with a medium hot skillet, olive oil and cooking about 6-7 minutes a side. Then Test with a meat thermometer to be safe.

Once again you can use a jar of sauce or make your own. I use this Rustic Bolognese Italian Pasta Sauce, recipe and just omit the meat from the recipe. So I get a rich hearty vegetable sauce.

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