Baked Chicken Parmesan

Name: Baked Chicken Parmesan
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters extra virgin olive oil; 2 teaspoons garlic cloves, peeled, finely chopped (about; 794 grams can crushed tomatoes (we use Muir-Glen); 1 teaspoons dried basil (or 1 Tbsp of chopped fresh basil); 0 teaspoons dried oregano (or 1 teaspoon of chopped fresh oregano); 0 teaspoons sugar; 1 serving Salt and ground black pepper to taste; 3 Tbsps Dijon mustard; 1 Tbsp white-wine vinegar; 1 teaspoons salt; 1 teaspoons black pepper; 680 grams chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness); 237 milliliters breadcrumbs (panko or homemade); 237 milliliters finely grated Parmesan cheese; 3 Tbsps unsalted butter, melted

The recipe Baked Chicken Parmesan could satisfy your Mediterranean craving in approximately 40 minutes. One portion of this dish contains approximately 53g of protein, 35g of fat, and a total of 670 calories. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of salt and ground pepper, parmesan cheese, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Baked Chicken Parmesan, Baked Chicken Parmesan, and Baked Chicken Parmesan.

Instructions

Make the sauce:

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Sauce

Heat the olive oil in a large saucepan on medium high heat.

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Olive Oil

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Sauce Pan

Add the garlic and cook until fragrant, about 30 seconds.

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Garlic

Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.

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Crushed Tomatoes

Salt And Pepper

Oregano

Basil

Sugar

Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.

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Seasoning

Sauce

Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.

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Whole Chicken

Sauce

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Baking Sheet

Aluminum Foil

Oven

Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper.

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Mustard

Vinegar

Pepper

Salt

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Whisk

Bowl

Add the chicken cutlets to the mixture and coat well on both sides.

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Chicken Cutlet

Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper.

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Black Pepper

Breadcrumbs

Parmesan

Whole Chicken

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Bowl

Mix well and stir in the melted butter.

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Butter

Transfer to a shallow plate.

Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets.

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Chicken Cutlet

Chicken Pieces

Breadcrumbs

Place dredged chicken on the lined baking sheet.

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Whole Chicken

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Baking Sheet

Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes.

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Oven

Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.

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Whole Chicken

Pasta

Sauce

Rice

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Ladle

Equipment

Ingredients

Servings:

59milliliters

extra virgin olive oil 2teaspoons

garlic cloves, peeled, finely chopped (about 794grams

can crushed tomatoes (we use Muir-Glen)1teaspoons

dried basil (or 1 Tbsp of chopped fresh basil)0teaspoons

dried oregano (or 1 teaspoon of chopped fresh oregano)0teaspoons

sugar 1serving

Salt and ground black pepper to taste 3Tbsps

Dijon mustard 1Tbsp

white-wine vinegar 1teaspoons

salt 1teaspoons

black pepper 680grams

chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness)237milliliters

breadcrumbs (panko or homemade)237milliliters

finely grated Parmesan cheese 3Tbsps

unsalted butter, melted

Recommended wine: Barbera Wine, Chianti, Montepulciano

Barbera Wine, Chianti, and Montepulciano are my top picks for Chicken Parmesan. When chicken is paired with tomato sauce and cheese, it can handle a light or medium bodied red wine. Since this is an Italian-American dish, we went for Italian wines. You could try Enrico Serafino Barbera d'Alba. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 19 dollars per bottle.