Oven baked chicken parmesan is one of our favorite meals. For a while I fixed it so often that we actually did get a little tired of it. Then I went a long while without making it. When I finally made it again, we were reminded of why we love it so much. The coating on the chicken keeps it super moist, and the pasta sauce and cheese go so well with it. If you eat dairy free, all you need to do is omit that cheese that goes on top.
Dry meat is the one thing I often fear when serving company. Because this chicken always turns out moist, it is a great choice. In fact, I recently made it for a large group of friends and it was a big hit.
- 1½ pounds boneless skinless chicken breasts
- 1 egg, lightly beaten
- 1 cup tortilla crumbs, or gluten free bread crumbs
- 28 ounces pasta sauce
- ½ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- If the chicken breasts are large, cut them in half. Place the thicker half inside a plastic freezer bag (a cereal bag works too) and pound it with the flat side of a meat mallet until it is the same thickness as the thinner half. If keeping the breasts whole, just pound the thicker end.
- Dip each piece of chicken in the egg and then coat it with the tortilla crumbs. Place the pieces in a greased baking dish.
- Bake the chicken at 400 degrees for 20 minutes.
- Pour pasta sauce over and around the chicken pieces. Top each piece with the cheeses.
- Bake an additional 10 minutes or until the chicken is done.
- Serve with hot cooked gluten-free pasta.
This recipe is submitted to Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday at Blessed with Grace, and the 2009 Bloggy Progressive Dinner. Visit Cooking During Stolen Moments for more progressive dinner recipes.