Fred Goslin's Chicken Breasts Parmesan

This chicken Parmesan is made entirely in the microwave, which means dinner in about 20 minutes with no oven preheating and no oil splatter from frying. The chicken breasts get dipped in beaten egg, coated in a Parmesan bread crumb mixture, and microwaved until tender.

The tomato sauce cooks separately in a measuring cup first. Italian seasoning and garlic salt have time to bloom in the sauce during that initial simmer, so it tastes like it’s been cooking for much longer. Pouring the hot sauce over the cooked chicken and topping with mozzarella for a final quick melt gives you that classic layered look.

The bread crumb coating won’t get crispy like a fried version, but it holds together well and absorbs the sauce beautifully. For a lighter crunch, use crushed cornflakes instead of bread crumbs.

Pro Tips

• Rearrange the chicken pieces halfway through cooking but don’t flip them. The top coating can stick to the dish if you turn them over.
• Pound the chicken breasts to even thickness before breading so they cook at the same rate.
• Double-dip in the egg and crumbs for a thicker, more substantial coating.
• Let the dish rest for 2-3 minutes after the final microwave step. The cheese firms up and the sauce stops bubbling.

Variations

• Use panko bread crumbs mixed with dried oregano for a crunchier coating.
• Layer sliced fresh basil between the sauce and mozzarella before the final melt.
• Serve over spaghetti with extra sauce for a heartier meal.