๐Ÿ‘‰ Chicken ParmesanBake

 

Quick & Easy Chicken Parmesan Bake

Ingredients:

  • 3-4 boneless, skinless chicken breasts
  • 1 1/2 cups Italian breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 4 tablespoons of butter, melted
  • Mozzarella cheese, shredded
  • Marinara or spaghetti sauce (whichever you prefer)

Directions:

  1. Preheat your oven to 450ยฐF (230ยฐC) and spray a baking pan with non-stick spray to prevent sticking.
  2. In a shallow bowl, mix together the Italian breadcrumbs and grated Parmesan cheese.
  3. Pat the chicken breasts dry with paper towels to remove excess moisture.
  4. Coat each chicken breast evenly with melted butter.
  5. Dip each butter-coated chicken breast into the breadcrumb and Parmesan mixture, ensuring an even coating on all sides.
  6. Place the coated chicken breasts onto the prepared baking pan.
  7. Lightly spray each chicken breast with non-stick spray to help them brown and crisp up in the oven.
  8. Bake the chicken in the preheated oven for 15 minutes.
  9. After 15 minutes, carefully flip each chicken breast using tongs or a spatula.
  10. Return the pan to the oven and continue baking for an additional 10 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown and crispy.
  11. Once the chicken is cooked, remove the pan from the oven.
  12. Spoon marinara or spaghetti sauce over each chicken breast, covering them evenly.
  13. Sprinkle shredded mozzarella cheese over the top of each chicken breast, as much as you desire.
  14. Return the pan to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly.
  15. Once the cheese is melted and the chicken is heated through, remove the pan from the oven.
  16. Serve the chicken parmesan hot, garnished with fresh basil or parsley if desired.

Note: Cooking times may vary depending on the thickness of the chicken breasts. Ensure that the chicken reaches an internal temperature of 165ยฐF (75ยฐC) before serving. Enjoy your quick and easy chicken parmesan bake

Add Comment