Baked Chicken Parmigiana

WEDNESDAY, APRIL 29, 2009

4 stars (out of 5 - delicious and easy!)

Tonight I'm doing another ol' household classic: Chicken Parmigiana. It's pretty simple... and pretty good!

Ingredients (for two people):

2 boneless, skinless thinly sliced chicken breasts (1 per person)
1 beaten egg
1 cup of Italian breadcrumbs
1/4 cup of grated parmesan cheese (optional)
2-3 slices of fresh mozzarella cheese (or about 1 slice per chicken breast)
1-2 cups of tomato sauce
Salt and pepper to taste

1. First I sprinkled salt and pepper to both sides of the chicken breasts (for myself, I used chick'n breasts, of course).


2. I then whisked the egg in a small bowl, and dipped both sides of the chicken in the mixture.

3. I dripped the excess egg off the chicken breast and added it to a plate lined with breadcrumbs. I then sprinkled bread crumbs over top of this and made sure all sides were coated. If you would like a bit more flavour, you can also spinkle some grated parmasan cheese on top.

4. I placed the chicken breasts onto a lined oven pan and stuck them in the oven for 10 minutes at 425C. After 10 minutes, I flipped the chicken over and cooked for an additional 10 minutes. Please note that in my pictures I used a HUGE chicken breast, which was not very thin. Therefore, the chicken had to cook for about 20 minutes on one side, 10 on the other. Adjust your cooking times accordingly. I also have a convection oven, so you may want to check each side of the breast after just 8-9 minutes (for you lucky real-oven owners!).

5. As the chicken was cooking, I made my tomato sauce: basically I just used a prepared, jarred pasta sauce and added 2 cloves of garlic, herbes de Provence, salt and pepper. I simmered it until I needed it for Step 8.

6. I also started cooking the linguine...


7. ...and also prepared the fresh mozzarella by slicing it into ~1 cm. portions.


8. After the breast was cooked, I spread my tomato sauce on top of the each breast.

9. I then placed a slice (or two) of the fresh mozzarella on each breast and threw it back in the oven for another 3 minutes (or until the mozzarella melts).

10. I then served the chicken with the linguine and tomato sauce... and a salad for good measure.

SB's:


Mine (I only felt like a salad tonight):

Overall, I really love this dish; it has the zing of the tomato sauce coupled with the yummy, gooeyness of the mozzarella.