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Dec 2, 2019
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Simple chicken parmesan

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Just bake it Pamesan chicken is restaurant quality with breaded chicken, marinara sauce, mozzarella and parmesan. Do not miss my tips for preparing healthy chicken parmesan!

This chicken parmesan recipe is at the top of some of my other favorite American-Italian favorites, including Tuscan garlic chicken and homemade manicotti. Do not forget to serve it with the simplest homemade marinara sauce!

Chicken parmesan served over spaghetti pasta with marinara sauce on a white plate, on a white marble board.

Pamesan chicken

When it comes to good Italian food, my husband is an absolute food snob, and this chicken parmesan is probably his absolute favorite! Maybe that's why it was one of the first recipes I shared on my blog in 2010! It has something almost "imaginative" about it, but it's very easy to make it as good as a restaurant, right out of your own kitchen!

The key to really great chicken parmesan (as good in restaurant quality) is the ingredients! I ask you to take a few minutes more time to prepare the homemade marinara sauce and garnish the dish with fresh basil! You can even prepare the marinara sauce a few days in advance to save time.

Chicken parmesan in 5 easy steps:

  • Butterfly chicken breast. Cut your chicken breast horizontally in half. Put one hand on the chest and carefully guide a knife through the middle of the meat so you have two even, thin pieces of chicken. Pat chicken dry and season well on both sides with salt and pepper.
  • Dip the chicken. Put eggs in a shallow bowl and whisk well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine. Dip each piece of chicken into the egg and then the breadcrumb mixture and squeeze the crumbs to stick.
  • Fry the chicken. When medium heat, add oil to a large pan. After heating, add breaded chicken and cook on each side for about 2 minutes until golden brown, but not cooked through.
  • Mount. Pour a little marinara sauce into the bottom of a 9 × 13-inch casserole dish. Put the browned chicken in the pan and add a spoonful of marinara sauce over the chicken, followed by a pinch of mozzarella and parmesan.
  • To bake. Bake at 450 degrees F for 10-15 minutes or until the cheese is melted and bubbly and the chicken is thoroughly cooked. Garnish with freshly chopped basil. Serve on warm spaghetti noodles with marinara sauce, if desired.
  • Dip four process photos for the production of chicken parmesan, including chicken in egg and breadcrumbs, fry in a pan, garnish with marinara on a baking dish and garnish with grated cheese.

    Freezing instructions:

    • Follow the recipe instructions to step 5 (dredging) and place the breaded chicken in a greased, freeze-proof foil tray. Add all chicken pieces and cover them tightly. Freeze for up to 3 months.
    • To cook, preheat your oven to 400 degrees Fahrenheit. Put the aluminum pan in the oven and bake covered for 1 hour and 15 minutes. Cover the pan, pour the marinara sauce over it and sprinkle with mozzarella and Parmesan cheese. Bake for another 15-25 minutes or until the chicken is melted and bubbling through the cheese.

    Chicken Parmesan is best frozen BEFORE cooking. If you've already baked chicken parmesan, it does not freeze and does not heat up nicely. I would recommend keeping it in the fridge and eating for 2-3 days as leftovers.

    For healthier chicken parmesan:

    • Skip the breading. Skip the breading all together or choose whole grain crumbs.
    • Serve with roasted vegetables.
    • Cut the cheese. Cheese adds a lot of saturated fat. Add less cheese or leave everything aside and let the marinara sauce speak!

    Closeup photo of chicken parmesan in a pan.

    Pages for chicken parmesan:

    • Homemade egg noodles
    • Mashed potatoes
    • Classic wedge salad
    • Toasted vegetables

    You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

    Pamesan chicken

    Simply baked chicken parmesan is breaded chicken with marinara sauce, mozzarella and parmesan cheese. Also tips for a healthy chicken spar.

    • 2 pieces of chicken breasts boneless and skinless (cut in half to give 4 *)
    • ½ cup freshly grated Parmesan (split)
    • 2 eggs
    • 1 cup panko breadcrumbs
    • 1 cup of Italian breadcrumbs
    • 1 teaspoon of garlic powder
    • 3 tablespoons of oil
    • 24 ounces of marinara sauce (, or SELF-MADE)
    • 1 cup of fresh grated mozzarella
    • Fresh basil (for serving)
  • Preheat oven to 450 degrees F.
  • Cut your chicken breast horizontally in half. (This is often referred to as a "butterfly cut.") Put one hand on the chest and gently guide a knife through the middle of the meat so you have two even, thin pieces of chicken.)

  • Pat chicken dry and season well on both sides with salt and pepper.
  • Put eggs in a shallow bowl and whisk well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
  • Dip each piece of chicken into the egg mixture and then into the breadcrumbs. Press on the crumbs to hold them.

  • When medium heat, add oil to a large pan. After heating, add breaded chicken and cook on each side for about 2 minutes until golden brown, but not cooked through.
  • Put a thin layer of marinara sauce in a 9 × 13-inch baking pan to cover the bottom of the pan. Put the chicken on it.

  • Add a spoonful of marinara sauce over the chicken, followed by a pinch of mozzarella and parmesan.

  • Bake for 10-15 minutes or until the cheese is melted and bubbly and the chicken has boiled (165 degrees Fahrenheit).
  • Garnish with freshly chopped basil. Serve on hot, cooked spaghetti noodles, on request with additional sauce.
  • * If your chicken breast is not thick enough to cut in half, you can place it between two pieces of plastic wrap and beat it gently and evenly to a thickness of 1 cm with a meat tenderizer or rolling pin.

    Freezing instructions:

    • Follow the recipe instructions to step 5 (dredging) and place the breaded chicken in a greased, freeze-proof foil tray. Add all chicken pieces and cover them tightly. Freeze for up to 3 months.
    • To cook, preheat your oven to 400 degrees Fahrenheit. Put the aluminum pan in the oven and bake covered for 1 hour and 15 minutes. Cover the pan, pour the marinara sauce over it and sprinkle with mozzarella and Parmesan cheese. Bake for another 15-25 minutes or until the chicken is melted and bubbling through the cheese.

    Chicken Parmesan is best frozen BEFORE cooking. If you've already baked your chicken parmesan, it does not freeze and heat it up nicely. I would recommend keeping it in the fridge and eating for 2-3 days as leftovers.

    HAVE YOU TRIED THIS RECIPE ?!

    EVALUATION and COMMENT below! I would like to hear your experience.

    I originally shared this recipe in October 2010. Updated in August 2019.

    The post Simple Chicken Parmesan first appeared on Tastes Better From Scratch.

    Source: https://tastesbetterfromscratch.com/simple-chicken-parmesan/

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