Recipes
Sheet Pan Chicken Parmesan
Serve this Italian-American favorite for dinner tonight.
Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
No mess, no fuss, and no frying. Completely BAKED amazingly crisp-tender chicken parmesan for the entire family!
INGREDIENTS
- 3 cups mixed grape or cherry tomatoes
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 4 chicken cutlets
- 1 ½ cups Panko*
- ½ cup freshly grated Parmesan
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 6 ounces fresh mozzarella, sliced
- Fresh basil leaves
INSTRUCTION
- Preheat the oven to 400°F. Coat a baking sheet with nonstick spray or lightly oil it.
- Combine tomatoes, garlic, oregano, red pepper flakes, and 1 tablespoon olive oil in a medium mixing bowl; season with salt and pepper to taste.
- Season the chicken to taste with salt and pepper.
- PANKO MIXTURE: In a large bowl, combine Panko, Parmesan and remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Working one at a time, dredge chicken in flour, dip into eggs, then dredge in PANKO MIXTURE, pressing to coat.
- Place chicken in a single layer onto the prepared baking sheet and coat with nonstick spray.
- Place into oven and bake for 8 minutes.
- Place tomato mixture in a single layer around the chicken on the prepared baking sheet.
- Place into oven and bake until the chicken is cooked through and tomatoes have burst, an additional 15 minutes. Top chicken with mozzarella during the last 10 minutes of cooking time.
- Serve immediately, garnished with basil, if desired.
NUTRITIONAL INFORMATION (per serving): About 635 calories, 25.5 g fat (8.5 g saturated), 48 g protein, 1,115 mg sodium, 51 g carbohydrate, 3 g fiber
Related Posts
