Spicy Baked Chicken Parmesan

If you want to add more Mediterranean recipes to your recipe box, Spicy Baked Chicken Parmesan might be a recipe you should try. One serving contains 467 calories, 61g of protein, and 15g of fat. This recipe serves 4 and costs $3.37 per serving. 34 people were glad they tried this recipe. A few people really liked this main course. It is brought to you by Gimme Some Oven. If you have whole-wheat flour, marinara sauce, peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is awesome. Similar recipes include Spicy Parmesan Chicken Alfredo, Baked Chicken Parmesan, and Baked Chicken Parmesan.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1/2 cup thinly-sliced fresh basil leaves

4 small* boneless skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness

2 eggs, whisked

2 cups spicy marinara sauce, see below (or you can use your favorite store-bought sauce**)

1 batch crispy panko crust, see below

optional topping: crushed red peppers

salt and pepper

1 cup shredded mozzarella cheese

1/2 cup flour (all-purpose, or whole-wheat, or whichever flour you prefer)

Equipment:

baking paper

baking sheet

oven

bowl

frying pan

Cooking instruction summary:

To Make The Spicy Baked Chicken Parmesan:Preheat oven to 425F. Line a baking sheet with parchment paper, or spray it with cooking spray.Begin by making the crispy panko crust, as described below.Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.Season the chicken breasts on both sides with salt and pepper.Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated. Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.Mist the chicken breasts with some cooking spray (or I like to use an olive oil mister).Bake for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about 1/4 cup of the shredded mozzarella.Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.Remove andsprinkle with fresh basil and (if desired) extra crushed red pepper flakes. Serve immediately.To Make The Crispy Panko :Preheat oven to 425F.Spread the panko breadcrumbs out on a large baking sheet in an even layer. Bake for 3-5 minutes, or until the breadcrumbs are toasted and golden. (Keep an eye on them so that they don't burn!) Remove from the oven.In a medium mixing bowl, combinebreadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.To Make The Spicy Marinara Sauce:Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months. (This recipe will make more sauce than you need for the Spicy Baked Chicken Parmesan, so save the leftovers for later!)

 

Step by step:


1. To Make The Spicy

2. Baked Chicken Parmesan:Preheat oven to 425F. Line a baking sheet with parchment paper, or spray it with cooking spray.Begin by making the crispy panko crust, as described below.

3. Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.Season the chicken breasts on both sides with salt and pepper.Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated. Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.Mist the chicken breasts with some cooking spray (or I like to use an olive oil mister).

4. Bake for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about 1/4 cup of the shredded mozzarella.

5. Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.

6. Remove andsprinkle with fresh basil and (if desired) extra crushed red pepper flakes.

7. Serve immediately.To Make The Crispy Panko :Preheat oven to 425F.

8. Spread the panko breadcrumbs out on a large baking sheet in an even layer.

9. Bake for 3-5 minutes, or until the breadcrumbs are toasted and golden. (Keep an eye on them so that they don't burn!)


Remove from the oven.In a medium mixing bowl, combinebreadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.To Make The Spicy Marinara Sauce

1. Heat oil in a large saute pan over medium-high heat.

2. Add garlic and saute for 1 minute, stirring frequently, until fragrant.

3. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.

4. Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months. (This recipe will make more sauce than you need for the Spicy

5. Baked Chicken Parmesan, so save the leftovers for later!)


Nutrition Information:

Quickview
338k Calories
37g Protein
12g Total Fat
21g Carbs
28% Health Score
Limit These
Calories
338k
17%

Fat
12g
18%

  Saturated Fat
5g
32%

Carbohydrates
21g
7%

  Sugar
7g
8%

Cholesterol
176mg
59%

Sodium
1177mg
51%

Get Enough Of These
Protein
37g
74%

Selenium
57µg
82%

Vitamin C
58mg
71%

Vitamin B3
14mg
70%

Vitamin B6
1mg
61%

Phosphorus
479mg
48%

Manganese
0.88mg
44%

Potassium
1043mg
30%

Vitamin B5
2mg
25%

Vitamin A
1252IU
25%

Vitamin B2
0.42mg
25%

Magnesium
85mg
21%

Vitamin K
21µg
20%

Calcium
192mg
19%

Fiber
4g
18%

Vitamin B12
1µg
18%

Vitamin E
2mg
17%

Iron
3mg
17%

Zinc
2mg
17%

Vitamin B1
0.23mg
15%

Copper
0.31mg
15%

Folate
45µg
11%

Vitamin D
0.67µg
4%

covered percent of daily need
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