Recipe: Baked Chicken Parmesan
Who doesn't like Chicken Parmesan with all it's tomatoe-y, cheesy, fried deliciousness?!?!? :)
It's one of my all-time favorite dishes to order when at an Italian Restaurant but I hate all the grease and calories so, I have found a great, easy, fairly quick way to make it here at home, using my oven not a deep fryer!
2 boneless, skinless chicken breasts, pounded flat or butterflied to 1" thick (approximately 1/2lb)
1/4 Cup grated Parmesan cheese
1/2 Cup dried bread crumbs (I like using Italian Style but you can use any flavor you like!)
1 egg, beaten
1/4 Cup milk (whatever you have)
1/2 pound dried linguini pasta
1 jar Tomato, Basil and Garlic Sauce (or whatever jarred sauce you like!)
1/2 Cup mozzarella cheese, shredded (or fresh, sliced thin)
Additional 1/4 Cup grated Parmesan cheese
Preheat oven to 400 degrees. Set a large stock pot of boiling water on the stove top over HIGH heat and bring to a boil.
Use Pam to grease a metal cooling rack. Line a jelly roll pan with parchment paper and place cooling rack over jelly roll pan.
Combine egg and milk in a large shallow dish (I use pie pans!). Combine 1/4 cup parmesan cheese and 1/2 cup breadcrumbs in another large, shallow dish.
Salt and pepper the chicken breasts on both sides. Dip each one in the egg mixture then, in the breadcrumb mixture and place on cooling rack side-by-side.
Bake for 22 minutes. Top each breast with 1/4 cup of jarred sauce, mozzarella cheese and additional Parmesan cheese. Bake for another 4-6 minutes until cheese is melted, sauce is warmed through and chicken breasts are completely cooked through. If your chicken is no more than 1" thick, they WILL be done after 25-30 minutes total.
While chicken is baking, water in stockpot will come to a roaring boil. Add 3 tablespoons of salt and boil linguini pasta 10 minutes. Drain pasta, return to hot stockpot and combine with the remaining jarred pasta sauce until pasta is coated and sauce is warmed through. You can put the lid on the pot to keep the pasta warm while chicken cooks.
It's one of my all-time favorite dishes to order when at an Italian Restaurant but I hate all the grease and calories so, I have found a great, easy, fairly quick way to make it here at home, using my oven not a deep fryer!
Recipe: Baked Chicken Parmesan
**Note: This recipe is for 2 people**2 boneless, skinless chicken breasts, pounded flat or butterflied to 1" thick (approximately 1/2lb)
1/4 Cup grated Parmesan cheese
1/2 Cup dried bread crumbs (I like using Italian Style but you can use any flavor you like!)
1 egg, beaten
1/4 Cup milk (whatever you have)
1/2 pound dried linguini pasta
1 jar Tomato, Basil and Garlic Sauce (or whatever jarred sauce you like!)
1/2 Cup mozzarella cheese, shredded (or fresh, sliced thin)
Additional 1/4 Cup grated Parmesan cheese
Preheat oven to 400 degrees. Set a large stock pot of boiling water on the stove top over HIGH heat and bring to a boil.
Use Pam to grease a metal cooling rack. Line a jelly roll pan with parchment paper and place cooling rack over jelly roll pan.
Combine egg and milk in a large shallow dish (I use pie pans!). Combine 1/4 cup parmesan cheese and 1/2 cup breadcrumbs in another large, shallow dish.
Salt and pepper the chicken breasts on both sides. Dip each one in the egg mixture then, in the breadcrumb mixture and place on cooling rack side-by-side.
Bake for 22 minutes. Top each breast with 1/4 cup of jarred sauce, mozzarella cheese and additional Parmesan cheese. Bake for another 4-6 minutes until cheese is melted, sauce is warmed through and chicken breasts are completely cooked through. If your chicken is no more than 1" thick, they WILL be done after 25-30 minutes total.
While chicken is baking, water in stockpot will come to a roaring boil. Add 3 tablespoons of salt and boil linguini pasta 10 minutes. Drain pasta, return to hot stockpot and combine with the remaining jarred pasta sauce until pasta is coated and sauce is warmed through. You can put the lid on the pot to keep the pasta warm while chicken cooks.
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