Baked Chicken Parmesan
A delicious and comforting dish that combines juicy chicken breasts, rich marinara sauce, and gooey melted cheese, perfect for weeknight dinners or special occasions.
Ingredients
For the Marinara Sauce
- 1 25oz jar Tomato Passata Pureed/strained tomatoes in the US
- 6-8 large leaves Basil Leaves, finely diced Plus extra to serve
- 2 cloves Garlic, minced
- 1 medium Onion, finely diced
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Dried Oregano
- to taste Salt & Black Pepper
- optional Sugar To balance acidity
For the Chicken
- 4 pieces Chicken Breasts, brought close to room temp Size can vary from 5.3oz to 7oz
- 1 1/4 cups Panko Breadcrumbs
- 2/3 cup Freshly grated Parmesan Plus 4 pinches for topping
- 1/3 cup Flour
- 8 wedges Fresh Mozzarella Approx 7oz
- 2 medium Eggs, beaten
- 1 heaped tbsp Butter
- 1 tsp Salt
- 1 tsp Garlic Powder
- 3/4 tsp Dried Oregano
- 1/2 tsp Black Pepper
Instructions
Breadcrumbs Preparation
- Melt 1 heaped tablespoon of butter in a large pan over medium heat.
- Add the Panko breadcrumbs and coat them in the butter.
- Toast the breadcrumbs until golden, stirring frequently.
- Pour them into one shallow dish and let them cool.
Making Marinara Sauce
- In the same pan, heat 1 tablespoon of extra virgin olive oil over medium heat.
- Add the onion and fry until soft and starting to color.
- Add the minced garlic and fry for another 1-2 minutes.
- Pour in the passata, add a splash of water, and shake out the jar.
- Stir in the basil, oregano, and seasoning to taste.
- If needed, add a pinch of sugar to balance the acidity.
- Simmer for 20 minutes until thickened.
Preparing the Chicken
- Lay cling film over each chicken breast and pound them until they are about 1/4 to 1/2 inch thick.
- Clean up any stray pieces as needed.
Coating the Chicken
- In a small pot, mix 1 teaspoon salt, garlic powder, 3/4 teaspoon oregano, and 1/2 teaspoon black pepper.
- Divide this mixture: put half in a shallow dish with the flour, and the other half in another dish with the toasted breadcrumbs and Parmesan.
- Coat each chicken breast in the flour, then dip in the beaten egg, and finally coat in the breadcrumb/Parmesan mixture.
- Make sure to cover each piece well and place the coated breasts on a lightly oiled wire rack above a baking tray.
Baking
- Preheat the oven to 425°F (220°C).
- Bake the chicken for 10-12 minutes until it begins to crisp.
- Carefully flip the chicken, rotate the tray, and bake for an additional 5-10 minutes until golden and cooked through.
Topping the Chicken
- Move the chicken off the wire rack and place it on the tray.
- Spread a good dollop of sauce over each piece, top with two wedges of mozzarella each, and sprinkle with extra Parmesan.
- Broil on high until the cheese is golden and bubbly.
Serving
- Garnish with fresh basil and serve over spaghetti or with fries and a side salad.
Notes
Pound chicken evenly for uniform cooking. Use fresh ingredients for better flavor. Don't skip toasting breadcrumbs for extra crunch. Can swap chicken for eggplant slices for a vegetarian version.