2/10/2024 0 Comments Baked chicken parmesan recipeThis time, I am using giant fusilli pasta just because it is fun. This is so tasty served right over a bed of pasta. Finally, I add another sprinkling of fresh cut basil because this dish deserves some garnish! The croutons have turned into this crunchy, flavorful baked topping that perfectly mimics a traditional breaded and fried chicken cutlet…and I don’t even have to clean any splattered grease on my stovetop. Pop this in the oven, uncovered for 50-60 minutes (it depends on how large your chicken chunks are so adjust cooking accordingly). 8th layer: More cheese! Finish the dish off with another layer of cheesy goodness. Crush and break up some of the croutons in the bag so you get a variety of texture in each bite. I don’t have a crouton brand that I reach for, but for this dish, I recommend finding some that are large in size. I toss about half the cheese on top followed by a good sprinkling of fresh parmesan cheese. I get a fresh chunk of mozzarella cheese and grate it. I like a lot, but this is a personal preference.Ħth layer: Cheese. I use one jar of my favorite Rao’s marinara. Sprinkle some salt, pepper, and red pepper flakes on top of the chicken. This also makes serving the dinner to the kids a whole lot easier. To get the chicken cooking even faster and more evenly, I cube the chicken into large chunks. In the bottom of a casserole dish, I put about 2 tablespoons of olive oil and then toss my fresh sliced garlic in. This one pot Italian favorite has all the flavors of a traditional chicken parm, and all it takes is some mad layering skills. So tonight, I am rethinking this classic dish and making a deconstructed chicken parmesan. This all-in-one way of making a classic is hassle-free and will have you jumping for joy at the one dish clean-up! Chicken parmesan is always a crowd pleasing meal, but coating and pan-frying chicken cutlets is a bit messy and cumbersome to make.
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