This chicken parmesan recipe is one that you will think about all day long, both long before AND long after you make it! I know I’ve been thinking about it for daysssss. The breaded chicken is bursting with Parmesan flavor, and the sauce is absolute PERFECTION. I actually think the sauce is my favorite part of this recipe! So simple to make, but so flavorful. I was eating it by the spoonful while it was simmering on the stove. 🙂 I ended up making a second batch of it because I poured so much of it on my chicken and pasta! It is THAT GOOD. I am making stuffed peppers later this week, and I think I might use this sauce in the recipe… we’ll see 🙂
Anyways… enough about the sauce. The whole dish is fantastic. I hope you get to try it. The recipe is adapted from a recipe in my beloved America’s Test Kitchen cookbook. Enjoy!
Active Prep: 30 min
Cook time: ~10 min
TOTAL: ~ 40 min
- 2 Tbsp extra virgin olive oil
- 2 large garlic cloves, minced
- 1 (28-oz) can crushed tomatoes
- 1 tsp salt
- ¼ tsp dried oregano
- 1/8 tsp crushed red pepper flakes
- 2 tsp dried basil
- ¼ tsp sugar
- salt and pepper, to taste
- 1 large boneless, skinless chicken breast (~1 lb), cut in half then filleted and pounded ½ inch thick (4 pieces of chicken total)
- 1 large egg
- 1 Tbsp flour
- ¾ c grated parmesan cheese
- ½ c Panko bread crumbs
- ½ tsp garlic powder
- ¼ tsp dried oregano
- ¼ tsp pepper
- 1/3 c vegetable oil
- 1 c shredded mozzarella cheese
- Heat oil in sauce pan over medium heat. Add garlic and stir until fragrant, about 30 seconds. Add tomatoes and remaining ingredients; stir well. Simmer over medium-low heat, stirring occasionally, until ready to serve.
- Preheat broiler. Season chicken with salt. Whisk egg and flour together and pour in a shallow dish. Set aside.
- Whisk together Parmesan, Panko, garlic powder, oregano, and pepper and pour in another shallow dish. Dredge each chicken piece in egg mixture, then coat with Parmesan mixture.
- Heat vegetable oil in 10-inch nonstick skillet over medium-high heat. Place cutlets in pan and cook on one side for 2-3 minutes, until breading is golden brown. Flip cutlets and cook for another 2-3 minutes until chicken is cooked through. Place cooked cutlets on paper towel-lined plate to drain, then place on a rimmed baking sheet. Repeat with remaining chicken.
- Sprinkle mozzarella cheese over chicken. Place in broiler for 1-2 minutes until cheese is melted and begins to brown.
- Serve chicken immediately over pasta (if desired) and top with sauce. Makes 4 servings.
While John was away last week, he went to Red Robin 3 times. THREE TIMES. It was the only restaurant within walking distance. By his 3rd trip, he was hamburgered out, so he got a bruschetta chicken sandwich (something I honestly never thought he’d ever order!) with a salad on the side (no fries!!). He liked the sandwich so much that he suggested I make something like it for dinner this week – so I did!
This chicken is marinated in a balsamic vinaigrette dressing based mixture, baked, then topped with mozzarella cheese, a delicious bruschetta topping (which includes tomatoes, garlic, scallions, and basil). Served over some crusty Italian bread, you have yourself a delicious and relatively healthy meal that will satisfy both your meat and veggie cravings! The recipe was inspired by a Hunt’s grilling recipe.
What will I change next time? I think I’d like to pound the chicken breast nice and thin, and THEN marinate. The chicken breasts I used were so thick that I think I lost out on some of the flavor from the marinade. I would also use fresh sliced cherry tomatoes. Canned tomatoes are great when you don’t have much time, but I much prefer fresh. That being said, the recipe is superb as-is – but I’m always looking for ways to make it even more tasty!!
Baked Bruschetta Chicken
Active Prep: 15 minutes
Marinating time: 1-8 hours
Cook time: 25 minutes
TOTAL: 45 minutes (plus marinating time)
- ¾ c balsamic vinaigrette dressing
- 1 (6 oz) can tom paste
- 3 boneless chicken breasts (~1 lb each), cut in half
- 2 (14.5 oz) cans diced tomatoes
- ½ c balsamic vinaigrette dressing
- ¼ c tomato paste
- ½ c chopped scallions
- ¼ c chopped basil
- 3 small garlic cloves, minced
- 6 slices Italian or French bread
- 6 slices mozzarella cheese (~6 oz total)
- Whisk together marinade ingredients. Pour into Ziploc bag and add chicken. Mix until chicken is covered. Marinade in refrigerator for at least 1 hour or overnight.
- Preheat oven to 425° Spray a 9×13” baking dish with nonstick spray and add marinated chicken. Bake until no longer pink in the middle, about 20-25 minutes. Add one slice of cheese to each piece of chicken and bake for an additional 2 minutes until cheese is melted.
- While chicken is cooking, make the topping. In a medium bowl add diced tomatoes, balsamic vinaigrette, tomato paste, scallions, basil, and minced garlic. Mix well and refrigerate until chicken is done.
- When chicken is done, toast slices of bread and put on plate. Place chicken breast directly on top of bread. Top with several spoonfuls of bruschetta topping.
I was cleaning out my freezer over the weekend (okay… not cleaning out, more like shoving stuff into little nooks in there so I could fit even MORE stuff…) and I came across several packages of frozen ground beef (John always separates them into one pound chunks). I figured it was time to use some of it!
This is one of my favorite meatball recipes – it has just a little bit of kick to it! You can omit the red pepper flakes to have “kick-free” meatballs. I would categorize this as a “30 minute meal” recipe – just heat up some sauce and cook the spaghetti while your meatballs are baking and dinner will be on the table before you know it! Serve with some warm garlic bread and a side salad and your tummy will be oh-so-satisfied! This recipe is adapted from lovestohost’s Meatball Nirvana recipe on Allrecipes.com.
Active Prep: 15 min
Cook time: 20 min
TOTAL: 35 min
Yields ~35 meatballs (6-8 servings)
- 1 lb ground beef
- ½ onion, finely diced
- 1 tsp salt
- 1/8 tsp garlic powder
- 1 tsp dried oregano
- 1 ½ tsp Italian herbs
- ¾ tsp crushed red pepper flakes
- 1 ½ Tbsp Worcestershire sauce
- ¼ c grated Parmesan-Romano blend cheese
- ½ c Italian-seasoned breadcrumbs
- 1 large egg
- Preheat oven to 400 °F.
- In a large bowl, mix all ingredients together until well-blended.
- Roll into 1-1 ½ inch meatballs (~35 meatballs). Place on a rimmed baking sheet and bake for 20-25 minutes, flipping meatballs halfway through.
- Eat as-is, or serve over your favorite pasta and sauce!