Baked Parmesan Chicken

One of our favorite recipes is Parmesan Chicken. Maybe it takes us both back to our Italian roots or maybe it's because this is the first dish Nic made for me when we were dating. Whatever it is we love this dish, although I haven't really met anyone who doesn't love Parmesan Chicken. Even my toddler loved it and ate EVERY SINGLE bite on her plate. We like it both baked and fried, but today I am going to share how to bake it.

If your chicken is on the larger side, butterfly them in half to make them thinner.

Poke holes in the chicken, this helps the chicken absorb more flavor.

Mix the breadcrumbs, Parmesan cheese, and garlic salt in a dish that is big enough to hold a piece of chicken.

Set up an assembly line. Start with the chicken, then the melted butter, and then the breadcrumb mixture.

Dip the chicken in the butter and then in cheese/breadcrumb mixture and place in a 9 x 13 greased pan.  (I have a pan that is slightly smaller than a 9 x 13 so I used that.)

Spray one side of parchment paper and cover the chicken, tucking the sides into the pan so no chicken is visible.

Cook at 375 for 30-40 minutes, or until the chicken is cooked and golden on top.

Scoop a spoonful of your favorite red sauce on each piece of chicken. I love sauce, so I tend to go a little heavy but do what looks good to you. Sprinkle the chicken with the shredded cheese.

Cook for another 5 minutes, or until the cheese is melted.

Now enjoy!









 Parmesan Chicken
Recipe by Prescriptions for a Happy Home

Ingredients:
2 large chicken breasts or 4 smaller ones
4 TBS Melted Salted Butter (if you use unsalted just be sure to add salt to the seasoning)
1/2 C Italian Breadcrumbs
3/4 C Grated Parmesan Cheese
2 tsp Garlic Salt (we are garlic lovers at our house so if your is family not decrease to 1 1/2 tsp)

Favorite Marinara Sauce (about 1/2 cup) I used Traditional
Shredded Mozzarella Cheese (about a cup)
Shredded Parmesan (about 1/2 cup)

Instructions:
Turn oven to 375. If your chicken is on the larger side, like mine than butterfly them in half to make them thinner. Poke holes in the chicken. Mix the breadcrumbs, Parmesan cheese, and garlic salt in a dish that is big enough to hold one of your chicken breasts. Put the melted butter in a dish or bowl that is also big enough for a piece of chicken. Dip the chicken in the butter and then in cheese/breadcrumb mixture and place in a 9 x 13 greased pan.

Spray one side of parchment paper and cover the chicken, tucking the sides into the pan so no chicken is visible.

Cook at 375 for 30-40 minutes, or until the chicken is cooked and golden on top.

Scoop a spoonful of your favorite red sauce on each piece of chicken. I love sauce, so I tend to go a little heavy but do what looks good to you. Sprinkle the chicken with the shredded cheese.

Cook for another 5 minutes, or until the cheese is melted.

Makes about 4 servings.

We love to eat this chicken with mashed potatoes and a vegetable, but it also tastes great with some noodles and red sauce.