Oven Baked Chicken Parmesan
An easy recipe for Chicken Parmesan!
- Ready In:
- 4 boneless skinless chicken breast halves
- 1 egg, slightly beaten
- 3⁄4 cup Italian style breadcrumbs
- 1 (24 ounce) jar pasta sauce (your favorite)
- 1 cup shredded mozzarella cheese (about 4 oz.)
- Preheat oven to 400 degrees.
- Dip chicken in egg, then bread cumbs, coating well.
- In 13x9" glass baking dish, place chicken.
- Bake uncovered 20 minutes.
- Pour sauce over chicken, then top with cheese.
- Bake 10 minutes or until chicken is no longer pink.
- Serve with hot cooked pasta.
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If you have more time, see this tweak! *Note, glass is used in dishes with tomato so that the acid from the tomato doesn’t erode the metal and this prevents that metal flavour from going into your food and into your body. **Never put a glass dish in the oven over 350 degrees or it can crack. I seasoned the egg and breadcrumbs with italian seasoning. After spraying my glass dish with olive oil spray, I placed the breaded chicken in the dish and sprayed the chicken with olive oil spray. I placed the breaded chicken in the oven for 30 min. at 350. I then added strained tomato juice from 2x 28 fl oz. cans of Marzano tomatoes, or enough to cover the chicken. Strained tomato liquid or juice is better in parmigiana dishes as it cooks the chicken evenly without ‘cakey’ or dry spots, and all stays moist. I seasoned the tomato juice with a sprinkle of salt, pepper and 1/2 tsp of sugar (or honey) to cut the acidity. I covered the dish in foil and cooked for 30 min. I then added 1/2 c parmesan cheese during an additional 10 minutes of cooking & left it covered. Five minutes before serving, I added the mozzarella, and returned the it to the oven uncovered just to melt, approx. 5 minutes, which can be done under the broiler. I topped It all with fresh parsley and fresh basil (dried will work!). Thanks for the inspiration!2Reply
Good knock off. I used Parmesan Cheese as it is what I had on hand, but almost any cheese that will melt will work. The entire family really enjoyed it, even the picky one! I butterflied the chicken to make the pieces relatively even and to ensure complete cooking. The chicken was moist and tender. Less of a mess and healthier than the original; I'll be making this again.1Reply
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