Oven baked Chicken Parmesan

Weeknights are always so full of things to get done. There’s after school sports and activities, kid bathing, you probably need to run to the grocery store for something, dog walking, vacuuming, maybe laundry…the list goes on and on. AND it all takes precedence over cooking dinner.

But instead of picking up fast food, check out todays recipe. It’s a quick and easy Baked Chicken Parmesan that will cover the main course of your meal and cooks in about the time it takes to check that they have done their homework!

The old standby

Seems like we eat chicken at my house two or three times a week. There are tons of recipes for everything from roasted chicken, to chicken fried rice, and darn near every type of cuisine in between. Just last night, I prepared an Indian dish, chicken tikka marsala, for dinner.

I remember watching a cooking show that focused on fire house cooking - where the firemen did all their own shopping and cooking. The biggest problem was that meals were routinely interrupted by dispatch calls. They cooked a lot of chicken because it holds up well when reheated. If it works for them, it can work for you too!

One pot meal? Not really

I’m always looking for one pot or one skillet meals. Anything to free up some time and cut back on dish washing is a good thing. Today’s recipe isn’t exactly a one pot dish, but with a side of pasta and a green salad or some mixed veggies, you can have a well balance meal in less than 40 minutes.

As for one pot meals, if you have any please send them to me at icook@ilistmedia.com or any other questions, comments or suggestions you may have on or regarding articles.  Live, Laugh, Love and Eat Well.

Oven Baked Chicken Parmesan

Courtesy of www.geniuskitchen.com

  • 4 Boneless, skinless chicken breasts
  • 1 egg, slightly beaten
  • ¾ cup Italian style bread crumbs
  • One 24oz jar of your favorite pasta sauce or homemade sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves for garnish, optional

Preheat the oven to 400F. Cut the breasts along the horizontal in half, creating two fillets per breast.

Coat a 13”x9” glass baking dish with cooking spray.

Dip the chicken in egg, then the breadcrumbs, coating well and place the fillets into the dish.

Bake uncovered in the middle top half of the oven for 20 minutes or until crispy. Carefully pour the sauce over the chicken and top with the cheese. Return to oven and bake for 10 more minutes.

Remove from oven and garnish with basil leaves and serve with hot cooked pasta.

Click Here to download a printable PDF of the recipe for this week!