Chicken Parmesan
Chicken Parmesan is a Mediterranean main course. One serving contains 479 calories, 37g of protein, and 23g of fat. This recipe serves 6. For $1.73 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from Simply Scratch requires black pepper, butter, chicken breast halves, and parmesan cheese. Many people made this recipe, and 852 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a solid spoonacular score of 76%. If you like this recipe, you might also like recipes such as Easy Parmesan Chicken Fingers and Parmesan Chicken Wraps, Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan, and The Best Chicken Parmesan.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 45 minutes
Ingredients:
Black Pepper
2 tablespoon Butter
6 Chicken Breast Halves
1 sleeve Whole Wheat Crackers
1/2 teaspoon Dried Basil
2 cloves Fresh Garlic, squeezed through a garlic press
1/2 teaspoon of Kosher Salt
4 to 6 slices Mozzarella Cheese
1/4 cup Olive Oil, plus more if needed
1/4 cup Parmesan Cheese
1/2 box of Spaghetti Noodles
2 Tomato Sauce
2 whole Eggs
Equipment:
baking pan
whisk
oven
garlic press
paper towels
aluminum foil
pot
bowl
frying pan
Cooking instruction summary:
Preheat your oven to 350 degrees and lightly spray a 9x13 baking dish with baking spray {I use my Misto}.In a large bag {I use a produce bag} crush up the whole sleeve of crackers into small pieces and season with the half teaspoon of kosher salt.In a shallow dish whisk together the two eggs and black pepper. Dip the chicken breast halves in one at a time coating both sides and drip any excess egg back into the dish.Add the coated chicken into the bag with the crushed crackers, shake to coat pressing the crackers into the chicken and then place on a large plate. Repeat with the remaining chicken until all of the chicken breast halves are coated.In a large 10 inch non-stick skillet, heat the olive oil over medium-high heat. Once hot, work in batches adding two of the chicken breast halves at a time and cook for 3-4 minutes per side. Flip when you notice the edges of the chicken are a deep golden and cook for another 3-4 minutes. After each batch, remove to a paper towel lined plate to absorb any excess oil and then arrange in the prepared 9x13 baking dish. Repeat with the remaining chicken.Once all of the chicken has been cooked, reduce the heat to medium and wipe the pan out with paper towel so only a trace of oil left in the pan. Squeeze in a couple cloves of garlic through a garlic press and cook for a minute or two. Slowly add in the two cans of tomato sauce and a half teaspoon of dried basil. Simmer for 8 minutes and drop in the two tablespoons of butter and stir. Pour 1/3 of the sauce over top of the chicken leaving pieces exposed. Evenly sprinkle with the Parmesan and cover with foil. Bake for 30 minutes.In the meantime, bring a pot of water to boil. Season with a generous pinch of kosher salt and add in the spaghetti noodles and cook as directed on the package. Drain and add to the remaining marinara, toss and heat on low to keep warm.After the 30 minutes, remove top with mozzarella slices and pop the pan back into the oven for 10-15 more minutes more until the cheese is melted and bubbly.Dish out spaghetti into bowls and top with the Parmesan chicken.Enjoy!
Step by step:
1. Preheat your oven to 350 degrees and lightly spray a 9x13 baking dish with baking spray {I use my Misto}.In a large bag {I use a produce bag} crush up the whole sleeve of crackers into small pieces and season with the half teaspoon of kosher salt.In a shallow dish whisk together the two eggs and black pepper. Dip the chicken breast halves in one at a time coating both sides and drip any excess egg back into the dish.
2. Add the coated chicken into the bag with the crushed crackers, shake to coat pressing the crackers into the chicken and then place on a large plate. Repeat with the remaining chicken until all of the chicken breast halves are coated.In a large 10 inch non-stick skillet, heat the olive oil over medium-high heat. Once hot, work in batches adding two of the chicken breast halves at a time and cook for 3-4 minutes per side. Flip when you notice the edges of the chicken are a deep golden and cook for another 3-4 minutes. After each batch, remove to a paper towel lined plate to absorb any excess oil and then arrange in the prepared 9x13 baking dish. Repeat with the remaining chicken.Once all of the chicken has been cooked, reduce the heat to medium and wipe the pan out with paper towel so only a trace of oil left in the pan. Squeeze in a couple cloves of garlic through a garlic press and cook for a minute or two. Slowly add in the two cans of tomato sauce and a half teaspoon of dried basil. Simmer for 8 minutes and drop in the two tablespoons of butter and stir.
3. Pour 1/3 of the sauce over top of the chicken leaving pieces exposed. Evenly sprinkle with the Parmesan and cover with foil.
4. Bake for 30 minutes.In the meantime, bring a pot of water to boil. Season with a generous pinch of kosher salt and add in the spaghetti noodles and cook as directed on the package.
5. Drain and add to the remaining marinara, toss and heat on low to keep warm.After the 30 minutes, remove top with mozzarella slices and pop the pan back into the oven for 10-15 more minutes more until the cheese is melted and bubbly.Dish out spaghetti into bowls and top with the Parmesan chicken.Enjoy!
Nutrition Information:
covered percent of daily need
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