![]() ![]() You may think about using Japanese panko bread crumbs instead of regular bread crumbs in this recipe. ![]() Use seasoned Italian bread crumbs instead of panko. In the final minutes of cooking, top with marinara and grated melty white cheese.Bake the chicken breasts directly on a rimmed baking sheet (not lined with foil) for extra crispness on both sides. Cooking chicken at a higher temperature locks in the juices and won’t dry out the meat. Use Italian flavored bread crumbs that are already seasoned, with extra garlic powder and kosher salt, plus paprika for an extra sheen of color as the chicken bakes. If mayo isn’t your thing, brush with melted butter before flouring. It also adds fat to the lean chicken breasts, creating a more juicy, tender bite. Mayonnaise is the shortcut that replaces the typical flour and egg dredge before dipping the chicken into breadcrumbs. Mayonnaise replaces the flour and egg dredge.Chicken breasts cook quicker and more evenly when sliced in half lengthwise, then pounded with a meat tenderizer to the same thickness. Use boneless, skinless chicken breasts.Melty white cheese such as mozzarella or provolone.Cooked pasta such as spaghetti, angel hair, or fettuccine.Marinara sauce-try my easy homemade marinara recipe or a good store-bought variety.It’s an incredibly simple meal to prepare, with just a handful of basic ingredients. for this Italian-American chicken and marinara mash-up. And because this dish can be fixed in 30 minutes, it somehow tastes even better.Ĭhicken Parmesan isn’t authentically Sicilian, or even red-blooded-Italian. Topped with a simple marinara sauce (store bought or homemade) and gooey, melty cheese, this easy dinner is complete when it’s served alongside your favorite pasta. I like to make extra and deliver to as a surprise dinner for my mom and day, or eat as a make ahead dinner, lunch, or freeze for later. It’s awesome to batch cook for meal prep and then portion into containers.We skip the typical flour/egg/breadcrumb dredge and instead use a slather of mayonnaise (or butter) for the bread crumbs and Parmesan cheese mixture to stick to.We use thinly cut, boneless chicken breasts that cook fast but stay moist when baked on a sheet pan at high heat in the oven. This baked chicken parmesan is pretty much hands-off cooking.And unlike my recipe for homemade chicken Parmesan, that calls for pan-frying in a skillet and then baking, this one is even easier to make. I mean, I have more than just one parm-coated chicken recipe here on the blog with different techniques, here and here, that says so. It’s pretty much 100% obvious that most of you will agree, but I think crispy cutlets of Parmesan-coated chicken are one of the tastiest types of chicken you can eat. Skip the skillet and make this healthy baked chicken parmesan dinner with marinara and melty cheese on a sheet pan instead. ![]()
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