Wednesday, April 16, 2008

Baked Chicken Parmesan

We had half a bottle of tomato basil sauce in in the fridge & Matt asked me to make Chicken Parmesan this week. Boy, I haven't made this is such a long time & can't remember the last time I made it with real chicken & not a vegetarian "chicken' patty. I won't wait so long to make this again though. It was so tasty & really pretty easy. I loved the way the breading tasted on the chicken & how the cheese got brown & a little crispy. We served it with a small bed of whole wheat linguine & a side of zucchini sautéed with garlic, a perfect meal.
Baked Chicken Parmesan

2 boneless, skinless chicken breast halves
1/4 low-fat mayo
3/4 c panko (or any other breadcrumb)
1/4 t garlic powder
1/4 t dried oregano
1/4 t dried basil
1 c tomato sauce
2 slices provolone cheese
1/8 c grated Parmesan

Preheat oven to 400 F. Coat the bottom of a glass baking dish with a little oil. Pound your chicken breasts until they are even, you are not looking to make them really thin just even them out so they cook evenly. Dry the chicken with a towel. Coat the chicken breast completely with the mayo. Mix the breadcrumbs and spices together in a shallow bowl or plate. Dredge the chicken in the breadcrumb mixture & coat them completely. Place the breaded chicken breasts in the prepared baking dish. Bake for 20 minutes. After 20 minutes, spoon the tomato sauce over the chicken. Place one slice of provolone on each breast & then sprinkle with Parmesan. Baked for another 10 - 15 minutes or until the cheese is bubbly & starting to brown & the chicken is cooked.

Makes 2 servings


Deborah said...

A perfect weeknight meal! Sounds delicious!

grace said...

brown, stringy, and bubbly cheese is so much better than cold, hard cheese. apparently, if the drool on my chin is any indication, it's my favorite part of this dish, which looks sensational! :)

Anonymous said...

The mayonnaise concerns me, but otherwise this is great.

In my version the breaded pieces are fried and then put under a broiler with the cheese and sauce.

kat said...

King - I know mayo sounds a little odd but really works great & I used it even when just making breaded chicken for a sandwich. It keeps the chicken moist & holds on the breading. I know traditionally this dish is fried but baking it takes away a little of that fat.

Anonymous said...

this looks lovely and tasty. I'm going to have to cut the recipe in half (only cooking for one here) and I loved baked chicken.
Now I'm really hungry... if only I could get out of class and go get food..

Jen said...

I've been so busy with school lately I haven't been able to check my favorite blogs and since I'm taking a break from studying I thought I'd just take a quick peek... but your recipes look so good I can't help commenting on nearly all of them.

I have to agree with you on on the 'chik pattie' parmesan I can't remember the last time I used chicken either.

kathy w said...

got my chicken in the oven now. i stumbled across your blog searching for this very thing. now ive looked all through it and i LOVE it!

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t = teaspoon
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