Baked Chicken Parmigiana

Clock Icon 45 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 30 minutes

Baked Chicken Parmigiana

Clock Icon 45 minutes
Servings: 4
Prep: 15 minutes
Cook: 30 minutes

Baked Chicken Parmigiana

Clock Icon 45 minutes
Servings: 4
Prep: 15 minutes
Cook: 30 minutes

Ingredients

Ingredients

  • 2 Tbsp (30 ml) vegetable oil
  • 4 chicken breasts, skinless boneless
  • 1 Countryside Farm Vita Egg, beaten
  • 1/2 cup (125 ml) panko
  • 1/2 cup (125 ml) breadcrumbs
  • 1/3 cup (60 ml) Parmesan cheese, grated
  • 1Tbsp (15 ml) dried oregano
  • 1 Tbsp (15 ml) dried basil
  • 1 tsp (5 ml) granulated garlic powder
  • ½ tsp (2.5 ml) black pepper
  • 1 cup (250 ml) prepared tomato pasta sauce
  • 1 cup (250 ml) mozzarella cheese, grated (divided into 4 portions)
  • 2 Tbsp (30 ml) fresh parsley, minced

Method

  1. Preheat oven to 400°F. Line a baking sheet with foil and brush with oil.
  2. Place chicken breasts in a single layer between two pieces of plastic wrap on a plastic cutting board. Use a meat mallet or a rolling pin to pound chicken breasts to thickness of about 1 cm thick. Pat chicken breasts dry with paper towel.
  3. In a shallow dish mix panko, breadcrumbs, parmesan cheese, oregano, basil, garlic powder, and pepper.
  4. In a separate shallow dish beat egg. Dip each chicken breast into egg then into crumb mixture. Ensure breast is fully coated and crumbs stick to it. Place coated chicken on prepared
    baking sheet.
  5. Bake chicken for 30 minutes, or until meat thermometer reads 165°F (74°C).
  6. Remove from oven and flip chicken pieces over, spoon ¼ cup of tomato pasta sauce over each piece, then top with 1/4 cup of cheese.
  7. Broil for 1-2 minutes, just until cheese is bubbly, and edges of chicken breasts are golden brown.
  8. Garnish with fresh minced parsley.