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Baked Chicken Parmesan

















For Sauce:
garlic cloves, peeled and minced
virgin olive oil
crushed tomatoes (we use Muir-Glen)
dried basil
dried oregano
ground black pepper

For Chicken:
Dijon mustard
white-wine vinegar
black pepper
chicken breast halves (or deboned thighs)
grated Parmesan cheese
unsalted butter, melted


Parmesan chicken is traditionally made with boneless, skinless chicken breasts. We use breasts, but thighs too, if we are starting with a whole chicken.

*Sauce: 2 medium garlic cloves, peeled and minced ¼ cup extra virgin olive oil 1 can (28 oz) crushed tomatoes (we use Muir-Glen) ½ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon sugar Salt and ground black pepper

*Chicken: 3 tablespoon Dijon mustard 1 tablespoon white-wine vinegar ½ teaspoon salt ½ teaspoon black pepper 4 (5-oz) skinless boneless chicken breast halves (or deboned thighs) ¾ cup of breadcrumbs (we make our breadcrumbs from old French bread) 1 cup finely grated Parmesan cheese 3 tablespoon unsalted butter, melted

*METHOD: 1 Prepare the sauce. In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10 to 12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. 2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between ¼ to ½ inch. You might find it easier to put the chicken between layers of plastic wrap before pounding. 3 Whisk together mustard, vinegar, salt, and ¼ teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well. 4 In another bowl, mix together the bread crumbs, grated cheese, and ¼ teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes. Serve with a side of rice or pasta. Ladle sauce over the chicken.

By Elisa


* not incl. in nutrient facts

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