One-Pan Chicken Parmigiana
photo by Rhondapalooza
- Ready In:
- Preheat oven to 375.
- Pound chicken breasts to 1/4 inch thickness. Mix breadcrumbs and cornmeal (cornmeal adds a nice texture) and press chicken in crumbs, evenly coating both sides.
- Line baking dish with aluminum foil and lightly spray with cooking spray. Bake chicken for 30 minutes. Remove from oven and spoon sauce over the meat, using as much or as little as you like. Sprinkle with cheese. Cover with aluminum foil and bake another 10-15 minutes, until cheese melts.
Questions & Replies
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This was great. When I make it again I probably will just use spaghetti sauce, I used marinara. I also might use a little egg on the chicken to hold the breakcrumbs on. My husband is fussy about his chicken parm & he really liked it. I loved how juicy & tender the chicken was. Had it over spaghetti with some asparagus, salad & foccacia. Yummy.
This is absolutely fantastic!! I substituted Classico's "Spicy Red Pepper" spaghetti sauce where the recipe called for tomato sauce and I cooked the chicken on a wire rack over a baking sheet to facilitate "crispness". Turned out GREAT! A photo of my final efforts was posted at my Flickr site and has received more hits/comments/favorite ratings than almost any other photo I've posted in the past year and half. Thank you!
This recipe looked and tasted like I'd done something really involved, but it was actually so very easy. I love that the chicken still tastes so great baked because I can enjoy it that much more knowing that it's actually pretty healthy. I split two whole chicken breasts into four chicken breast halves, and it was the perfect serving size. The only change would be to use a marinara sauce instead of just tomato sauce, but I know this is one I'll be making again and again. Thank you for a keeper!