Baked Chicken Parmesan

Directions

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