Easy Chicken Parmigiana Recipe
After watching the film Burnt , (it’s so good, all foodies must watch it), I couldn’t just heat up leftovers for dinner. I was in the mood to cook but barely had any energy to do anything. This recipe is quick, simple and the oven does most of the work!
Ingredients
1 egg, beaten
1-2 Cups Italian Seasoned Panko
5 skinless, boneless chicken breasts
Your Favorite Jar of Pasta Sauce
Shredded Creamy mozzarella cheese (enough to cover the chicken as much as desired)
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. If desired, get extra aluminum foil ready, enough to cover the baking sheet while it cooks.
In a bowl, beat the eat. Place the panko on a plate or, in a Ziploc bag. Dip chicken into egg, then into the panko. If you’re using the Ziploc bag, shake the chicken until it is fully covered in the panko. Place coated chicken on the baking sheet and bake in the preheated oven for around 40-50 minutes total, or until no longer pink and juices run clear.
After the chicken has been in the oven for about 25-30 minutes, pour some of the Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the oven for the remaining 10-20 Minutes. At this point, start boiling your water and making your pasta. Once the pasta is ready, drain it, keeping a bit of the water, and stir the other half of the pasta sauce into the cooked pasta.
When there is just a few minutes left for the chicken to be cooked, broil it on Low. Keep your eyes on it so it doesn’t burn. It should stay golden brown.
Serve the chicken either on the side or on top of the pasta. Garnish with Fresh basil and a bit more Parmesan.
Enjoy!
