Baked Chicken Parmesan
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
1/4 cup extra virgin olive oil
2 garlic cloves, peeled, finely chopped
1 can
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon sugar
Salt and ground black pepper to taste
3 Tbsp Dijon mustard
1 Tbsp white-wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds chicken breast cutlets
1 cup of breadcrumbs
1 cup finely grated Parmesan cheese
3 Tbsp unsalted butter, melted
Directions
Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.
Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. Preheat oven to 450 degrees F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.
In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper.
Add the chicken cutlets to the mixture and coat well on both sides.
In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate.
Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet.
Bake at 450 degrees F on the center rack of the oven until cooked and golden brown, about 15 minutes.
Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.