Wednesday, April 9, 2014

Chicken Parmesan

This was excellent and I definetely would make it again.  I like how the chicken was cooked on the parchment paper.  It kept it from getting soggy.  I cooked at 425 instead of 450 but cooked an extra 5 minutes.

  • 1 pound spaghetti
  • 2 boneless, skinless chicken breasts, cut crosswise in half
  • 3/4 cup Italian style breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup shredded mozzarella cheese
  • 1 cup marinara sauce
  • Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a small bowl, combine breadcrumbs and Parmesan. Working one at a time, brush butter on each chicken breast and dredge in breadcrumb mixture, pressing to coat.
  • Place onto prepared baking sheet and bake for 20 minutes. Gently flip and bake until the crust is golden and the chicken is completely cooked through, about 5 minutes more.
  • Remove from oven; spoon 1 tablespoon marinara on each chicken breast and sprinkle with 1-2 tablespoons mozzarella. Place into oven and bake until cheese has melted, about 5 minutes.
  • Serve immediately with spaghetti and additional marinara, if desired.

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