Chicken Parmesan is one of my hubby and I’s favourite meals. This time we served this chicken with some delicious baked ratatouille. This was a great pairing because the tomato flavour from the ratatouille replaced the marinara sauce that is usually spooned atop the chicken breast. This recipe is one of our classic recipes. I found it on Skinnytaste here and I have never needed another recipe. This recipe can also be served along side some pasta or with some salad. My husband and I use this recipe for all sorts of meals. It is our go to baked crispy chicken recipe. These chicken breasts can top salads, can be featured in burgers or sandwiches or wraps. It is DELICIOUS.
The following recipes can be used to make a marinara sauce:
- Crockpot Freezer Marinara Sauce
- Fresh Tomato Marinara Sauce
A delicious meal that is versatile.
- 2 chicken breasts sliced in half lengthwise
- Panko or seasoned bread crumbs
- parmesan cheese grated
- melted butter
- tomato sauce/pasta sauce
Preheat the oven to 450 degrees.
Cut chicken breasts in half length ways. Combine bread crumbs/panko with some parmesan cheese grated or chopped small
Brush chicken breasts with melted butter and then dredge in breadcrumbs. Make sure both sides are covered well.
Place chicken breasts on baking sheet sprayed with non-stick spray.
Bake for 25 minutes, and then take the chicken breasts out of the oven and spoon on some tomato sauce and mozzarella. Return to the oven and bake for 5 minutes until the cheese is melted.