Chicken parmesan is a staple for almost every meat eating person I know. What is not to like? Tender juicy cutlets, breaded, topped with cheese and marinara sauce...that is my kind of food. This recipe bakes the chicken instead of frying however, you still get that same delicious crispiness without the heavy oil and calories.
There is a time and place for chicken parmesan and that time is everyday and that place is everywhere. I kid you not I think I ordered chicken parmesan every single time I went out to eat at a restaurant from ages 5 - 25. We recently went to a seafood restaurant and my ultra picky 96 year old grandfather ordered chicken parmesan, probably the last thing you would order at an oyster bar, and I had major food envy. The portion is always enough to feed three adults and then it comes with a side of pasta and sauce. Seriously, what is not to like?
I have always argued that cooking is therapy to me and I find the best sessions are making sauce. If I went to culinary school I would want to specialize in sauce making and be a saucier. I like things that need time to develop flavor. That's what I like about chicken parmesan. Today I actually bought all the ingredients to make chicken corn chowder but when I got ready to cook, I found myself craving red sauce. I don't know if it's because it's Sunday or if I just haven't had it in a while, but I put the cream back in the fridge and pulled out my canned tomatoes.
The best part about this chicken parmesan is that it is baked. You can forget the messy oil and butter with this recipe. I still dredge the chicken in flour, egg, and breadcrumbs, however I bake the cutlets on a baking sheet instead. I swear you get the same crispiness with less mess and less calories :)
Ingredients:
1 pound boneless, skinless chicken breast
1 cup plain breadcrumbs
1/2 tsp salt
1/4 tsp ground pepper
1 cup flour
2 eggs
2 tbsp dijon mustard
6 thin sliced mozzarella (or about 2 cups shredded mozzarella)
1/2 cup grated parmesan
2 cups marinara sauce (see recipe below)
fresh parsley (to top)
fresh basil (to top)
Marinara sauce:
2 tbsp olive oil
4 cloves garlic
1 tsp red pepper flakes
1 24 oz can San Marzano tomatoes (peeled or crushed)
1 tsp salt
1. Preheat the oven to 400 degrees. Slice each chicken breast in half and pound with a tenderizer if needed. Chicken breasts should be roughly 1/2 inch thick.
2. Combine flour and salt and pepper in a shallow bowl. In the second bowl whisk together egg and dijon mustard. In the third bowl add in the breadcrumbs. Working in batches, dredge the chicken breast in flour, then egg, and then coat in breadcrumbs, making sure the entire chicken is evenly covered. Set aside.
2. Place chicken breasts on a baking sheet with cooking spray. Bake for 15 - 20 minutes until the chicken is golden brown and crispy. Top each chicken breast with about 1/4 cup of marinara sauce and cheese. Return to the oven and bake for 5 more minutes, or until cheese is fully melted. Serve with spaghetti and top with fresh parsley.
To make the marinara sauce heat 2 tbs olive oil in a large skillet. Cook garlic for 2 minutes until fragrant. Add in the red pepper flakes and cook for another 30 seconds. Add in the tomatoes and salt. Bring sauce to a boil then reduce heat to low and cover. Cook for 1 to 1 1/2 hours.
1 pound boneless, skinless chicken breast
1 cup plain breadcrumbs
1/2 tsp salt
1/4 tsp ground pepper
1 cup flour
2 eggs
2 tbsp dijon mustard
6 thin sliced mozzarella (or about 2 cups shredded mozzarella)
1/2 cup grated parmesan
2 cups marinara sauce (see recipe below)
fresh parsley (to top)
fresh basil (to top)
Marinara sauce:
2 tbsp olive oil
4 cloves garlic
1 tsp red pepper flakes
1 24 oz can San Marzano tomatoes (peeled or crushed)
1 tsp salt
1. Preheat the oven to 400 degrees. Slice each chicken breast in half and pound with a tenderizer if needed. Chicken breasts should be roughly 1/2 inch thick.
2. Combine flour and salt and pepper in a shallow bowl. In the second bowl whisk together egg and dijon mustard. In the third bowl add in the breadcrumbs. Working in batches, dredge the chicken breast in flour, then egg, and then coat in breadcrumbs, making sure the entire chicken is evenly covered. Set aside.
2. Place chicken breasts on a baking sheet with cooking spray. Bake for 15 - 20 minutes until the chicken is golden brown and crispy. Top each chicken breast with about 1/4 cup of marinara sauce and cheese. Return to the oven and bake for 5 more minutes, or until cheese is fully melted. Serve with spaghetti and top with fresh parsley.
To make the marinara sauce heat 2 tbs olive oil in a large skillet. Cook garlic for 2 minutes until fragrant. Add in the red pepper flakes and cook for another 30 seconds. Add in the tomatoes and salt. Bring sauce to a boil then reduce heat to low and cover. Cook for 1 to 1 1/2 hours.
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