Tuesday, November 8, 2011

Chicken Parmesan Bake

Here's an easy weeknight meal that offers the taste of Chicken Parmesan without the hassle of pounding out, breading and frying the chicken. This recipe by Chef John was recommended to me via Grandma Honey's blog. I've made a few tweaks just to adjust for my own preferences, but for the most part have stayed pretty close to the original recipe.

Chicken Parmesan Bake
printable recipe
serves 4-6

olive oil
red pepper flakes
3-4 minced garlic cloves
4 large boneless, skinless chicken breasts
1 jar marinara sauce (I used Barilla traditional marinara)
8 oz mozzarella, shredded
4 oz parmesan, grated
italian seasoning, salt, and pepper
5 oz bag of garlic croutons

Preheat oven to 350F. Drizzle olive oil into a 9x13" baking dish and generously sprinkle with red pepper flakes and garlic cloves. I did not skimp on the pepper or garlic, but it was not over powering at all, so don't be afraid of it being too spicy!

Cut the chicken into 2-3 oz cutlets. This is optional but I felt it made the chicken more flavorful and ensured that the chicken was cooked through. Some reviewers of the original recipe complained that the whole breasts were not cooked through in the allotted time, but I did not have this problem when I cut up the chicken a bit.

Arrange the chicken breasts on top of the olive oil in the baking dish. Season generously with salt, pepper, and italian seasoning.

Spread marinara sauce on top of chicken, and sprinkle on half of the mozzarella and parmesan.

Distribute the croutons evenly on top and sprinkle on the remaining cheese. Cover with foil and bake at 350F for 35 minutes, uncovering for the last 15 minutes so the croutons have a chance to crisp up.

Serve with a salad and french bread.