Saturday, September 3, 2011

Baked Chicken Parmesan

Chicken Parmesan is one of my favorite meals to order when dining "Italiano."  I make it sometimes at home but frying is so messy (and not to mention unhealthy)!  I doctored my usual recipe to make a baked version and it was SO good!  I might even venture to say it was better....

3 Tbsp Dijon mustard

1 Tbsp apple cider (or white wine) vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (5-oz) skinless boneless chicken breast halves 
1/2 cup of Italian breadcrumbs 
1 cup finely grated Parmesan cheese (I urge you to use real cheese and not the stuff in the green jar! :))
3 Tbsp butter, melted
your favorite marinara sauce
mozzarella for topping

Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch. Or totally skip this part and buy pre-packaged thin sliced chicken breasts.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.

In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a baking sheet that has been sprayed with oil. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.

Top each chicken breast with marinara sauce and mozzarella.  Place back in the oven under the broiler until the cheese has melted and slightly browned.
phtoto borrowed from evil shenanigans until I get my camera fixed!

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