Quick Baked Chicken Parmesan

  • Prep + Cook Time
    35 Minutes
  • Servings
    4
  • Calories
    959
  • Nutritional Information
    • 49 g FAt
    • 4 g Sat. FAt
    • 28 g CArbs
    • 3 g Fiber
    • 2 g sugars
    • 78 g proteins
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Ingredients

    4 ea. Forester Farmer’s Market® Boneless Skinless Breasts
    2 large eggs
    1 1/2 cups Italian Bread crumbs or Panko
    3/4 cup finely grated Parmesan (about 2 ounces)
    5 tablespoons olive oil, divided, plus more for brushing
    3 1/2 teaspoons dried oregano, divided
    3/4 teaspoon kosher salt, divided
    3/4 teaspoon freshly ground black pepper, divided
    6 ounces coarsely grated mozzarella (about 1 cup)
    1/2 medium onion, chopped
    2 garlic cloves, pressed or finely chopped
    1 (24-ounce) jar marinara sauce
    1/4 teaspoon crushed red pepper flakes (optional)
    1/4 cup (packed) basil leaves, torn if large, plus more for serving

     

Ingredients

Preparation

    Use a meat tenderizer, pound out the chicken breasts to ¼” thick
    Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
    Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix bread crumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
    Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet. Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 170°F, about 4 minutes more
    Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
    Divide sauce among 4 plates. Top with chicken and torn basil.

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Preparation