Baked Chicken Parmigiano so good and cheesy the perfect Company is Coming or Family Dinner Recipe.
Baked Chicken Parmigiano has to be one of my favourite dishes, seriously. Do you ever make one of your favourite dishes and it is so freaking good that you always say to yourself, “why don’t I make this more often”?
Well this is my why-don’t-I-make-it-more-often recipes.I can remember whenever I went out with my friends in Canada for dinner, Baked Chicken Parmigiano was usually what I ordered.
I adore it. Although in Canada it is usually served with pasta, I served it separate, because in Italy pasta is considered a primo piatto (first plate) and Meat or Fish secondo piatto (second plate), although, yeah this would have been amazing served with Pasta. Maybe next time.
For this recipe I like to buy a boneless piece of chicken and cut it myself. I prefer thicker pieces of chicken for this dish.
I also learned from my Mom that the best coating for pretty well anything are crushed crackers, instead of bread crumbs. Although bread crumbs work well also. Remember though if you use salted crackers, cut back on the extra salt.
Baked Chicken Parmigiano is a great dish to serve when you have guests for dinner or when you are craving a tasty comfort food dish, easy and quick to put together.
Baked Chicken Parmigiano
I love baked dishes because I always think it looks like you did so much more and it’s healthier too, which is always a bonus. Besides who can resist a delicious chicken dish with an amazing sauce and melted cheese? I know I can’t. Buon Appetito!
Baked Chicken Parmigiano
- 6 pieces of boneless chicken
- 2 large eggs
- 1 cup crushed salted crackers 85 grams
- FOR THE SAUCE
- 1 1/4 cups tomato puree 282 grams
- 1 1/2 tablespoons olive oil 22 grams
- 1/2 teaspoon salt 2.3 grams
- 1 teaspoon oregano 3/4 gram
- 1 teaspoon basil 3/4 gram
- 1 clove garlic chopped
- 1/2 cup water 125 grams
- 1 tablespoon butter 15 grams
- 1/2 cup freshly grated Parmesan cheese 50 grams
- 1/2 cup grated firm mozzarella 92 grams
Pre-heat oven to 350° (180° celsius). Lightly grease a medium to large baking dish.
In a medium bowl beat eggs.
On a medium plate add cracker crumbs.
Dip chicken pieces first in egg and then roll and cover well in cracker crumbs.
In a medium frying pan add 3 tablespoons (45 grams) olive oil and brown chicken. (approximately 3 minutes on each side).
Place in baking pan in a single layer.
FOR THE SAUCE
In a medium pot add olive oil, garlic, puree, water, salt, oregano and basil, stir to combine, bring to a boil then lower heat to low-medium and continue to cook until thickened, stirring occasionally (approximately 10-15 minutes). Stir in butter.
Pour sauce over chicken, sprinkle with Parmesan cheese.
Cover with foil and bake for 30 minutes, remove cover, top with grated mozzarella cheese and continue to bake for approximately 10 minutes. Serve immediately. Enjoy!
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