Chicken Parmesan Bake
Editor's Note: The next time you feel like Italian food, don't order delivery! Instead, get cooking with this recipe for Chicken Parmesan Bake. The easy Italian recipe has only 10 ingredients and can be baked within about 35 minutes. You'll love serving this delicious and hearty recipe for chicken parmesan as a big weekend dinner for the entire family. This delicious chicken recipe doesn't skimp on the cheese; in fact, the recipe calls for about a pound of mozzarella cheese, with Parmesan cheese sprinkled on top. Simply serve this dish with pasta and a fresh green salad, and dinner is ready to eat!
Every year we go to Jamaica over the winter holidays and often run into our dear friends, Ricky and Ralph Lauren. In addition to being an artist and an extremely creative person, Ricky is an excellent home cook and a fellow cookbook author. This is one of her family's favorite dishes, one they would eat at the beach on weekends piled on a large platter with angel hair pasta on the side. "Even though I make an enormous amount, it never lasts through the weekend!" Ricky says. Funnily enough, Ricky doesn't call for Parmigiano Reggiano cheese in her version of this Italian classic, but when I make it I like to combine 1 cup grated Parmesan with the panko crumbs and I encourage you to try it this way too. You could also serve this dish with freshly grated Parmesan, if you like.
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Taste and TextureCheesy, Crisp, Savory
- Nonstick cooking spray
- 1 cup all-purpose flour
- Coarse salt and freshly ground pepper
- Hungarian paprika, to taste
- Garlic salt, such as Lawry's, to taste
- 2 large eggs, beaten
- 1 1/2 cups panko bread crumbs
- 2 whole chickens, cut into 10 pieces (about 7 pounds total)
- 1 pound mozzarella cheese, thinly sliced
- 2 cups tomato sauce, homemade or store-bought
Preheat the oven to 350 degrees F.
Spray a roasting pan or baking dish large enough to hold the chicken with nonstick cooking spray. Mix the flour, salt and pepper, paprika, and garlic salt together in a shallow bowl. Put the eggs and panko in two additional shallow bowls. Dredge the chicken pieces, one at a time, first in the flour, then in the eggs, and last in the panko. Place the pieces in the roasting pan. Bake, turning the chicken when the bottom side is brown, until golden on both sides, 30 to 35 minutes.
Place the sliced mozzarella on top of the chicken and pour the tomato sauce on top. Continue to bake until the cheese has melted and the sauce is piping hot. Place the chicken on a large platter and serve.
2015 Lorraine Wallace