Kittencal's Baked Chicken Parmesan Marinara
September 06, 2011
"This is a restaurant-quality chicken Parmesan worthy of serving to guests and I have done so on many occasions and always received rave reviews but don’t wait to serve it to guests make this at anytime! Using purchased sauce makes it easy, use your favorite marinara sauce for this recipe I use my Marinara Sauce (posted here on the site) that I keep in my freezer and once you taste this chicken Parmesan you will be making this all the time so make the sauce and store it in your freezer to use for this recipe. You can omit pounding the breasts thinner if you like but cooking time will need to be increased to about one hour. If you are serving the chicken with extra sauce on the side I suggest to keep some hot in a saucepan on top of the stove,if you like spicy add in some cayenne pepper to the breading mix, you may bread the chicken ahead of time and refrigerate until ready to make, see step #8 note. If your making 6 fillets you will need a large baking pan for this, a 13x9-inch pan will be too small"
- BREADING MIXTURE
Preheat oven to 350 degrees F (oven rack set at lowest position).
Generously grease a large baking dish (I use a 16x12 inch roaster pan which works perfect for 6 extra large fillets, do not use a baking sheet as the sauce will run over the sides).
Prepare 3 shallow bowls.
In one shallow bowl, combine the dry breadcrumbs with 1/3 cup Parmesan cheese, garlic powder, dried parsley, Italian seasoning, seasoned salt and black pepper (if you want some heat add in cayenne pepper, I always do!).
In the second shallow bowl, place the all-purpose flour.
In third shallow bowl, place whisked egg/water mixture.
Firstly dredge one breast in the flour, then dip into the egg, then lastly coat in the breadcrumb mixture pressing down with hands to adhere the mixture firmly to the chicken. Place breaded breast on a large baking pan or on two large plates. Repeat with remaining breasts.
***At this point you may refrigerate the breaded uncooked chicken uncovered until ready to fry.
Heat oil in a skillet over medium-high heat, use oil amount as needed; add in the coated chicken 1 or 2 pieces at a time and brown on both sides (about 3 minutes per side (the coating should be light browned not dark or black -- do not cook through completely as the chicken will finish cooking in the oven). Transfer partially cooked breasts into the prepared baking dish. Spoon the marinara sauce over the top and around each breast, there should be some sauce in between each breast.
Sprinkle the mozzarella cheese over and around the chicken, then sprinkle 1/3 cup or more of Parmesan cheese over the top.
Bake uncovered until the chicken is cooked through (for pounded chicken the cooking time should take no more than 40 minutes or the chicken will be dry, if you are not pounding the breasts, it may take 1 hour to fully cook the chicken).
To serve; slide a wide spatula underneath the breasts making certain to also get some sauce and cheese that is left in the pan.
Serve & enjoy!
Nutritional FactsServing Size: 1 (330.1 g), Calories 578.9, Total Fat - 19.7 g, Saturated Fat - 8.3 g, Cholesterol - 211.7 mg, Sodium - 1560.4 mg, Total Carbohydrate - 34.9 g, Dietary Fiber - 3 g, Sugars - 7.3 g, Protein - 62.6 g, Calcium - 528.5 mg, Iron - 3.9 mg, Vitamin C - 2.1 mg, Thiamin - 0.3 mg.
Tips & Variations
- A 16 x 12 inch baking pan