Baked Chicken Parmesan & Homemade Marinara Sauce

Every now and then in the middle of the night, I decide to cook. Not snack-like items, but real meals... Just because. Crazy, right? The even crazier part is, after I make my meal, I normally won't eat it until the next day. I don't like eating such heavy food right before I go to sleep. I know it's weird, but I love to cook to relax - especially when I can't sleep. I've been thinking about making Chicken Parmesan for a while now and I already had the supplies on hand so I just went for it.


I decided to make a baked version because I just didn't feel like frying chicken in the middle of the night. This recipe is really quick and easy. I chose to make a custom marinara sauce and breadcrumb blend, but you can buy it all pre-made. I have included my recipe for both below.


INGREDIENTS (Makes 4 Servings)
  • 2 Chicken Breasts, sliced in half with fat trimmed
  • 1/8 Cup Grated Parmesan Cheese
  • 1/2 Cup Seasoned* Breadcrumbs
  • 1 TBSP Melted Butter
  • 1 Cup Marinara**
  • 1/2 Cup Shredded Mozzarella Cheese
  • Cooking Spray 
  • Aluminum Foil


         *Seasoned Breadcrumbs
    • 1/4 Cup Breadcrumbs
    • 2 TBSP Italian Seasoning


         **Marinara Sauce
    • 1 Cup Traditional Pasta Sauce
    • 2-4 TBSP Finely Chopped Basil 
    • 2 TBSP Minced Garlic
DIRECTIONS
Preheat oven to 450 degrees. Line baking sheet with aluminum foil and/or spray with cooking oil.

Melt the butter. In a separate bowl, combine Parmesan Cheese and Breadcrumbs. Then, brush the butter on the chicken and coat it in the mixture. Lay it on the baking sheet and repeat the process with the remaining pieces of chicken. 

Drizzle or spray a little oil over the top, then bake it for 20 minutes. Turn the chicken over, then bake it for another 5 minutes.


Remove from oven and spoon about 1 TBSP of sauce over each piece of chicken, then bake it for another 5 minutes. There should be a generous amount left for your spaghetti.
Finally, top it with the Mozzarella Cheese and serve it over spaghetti. 



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