We both really enjoyed this take on Chicken Parmesan. I used jarred sauce since we had some in the pantry and it was easy, but this would be truly amazing with some of SP's homemade sauce. The only thing to remember is that you need to marinate the chicken overnight, so plan ahead. I had to thaw my chicken breasts in water so they could marinate since I forgot to take them out of the freezer early enough.
I ate my leftover chicken for lunch the next day with a salad made with mixed greens, shredded carrot, tomatoes, mushrooms, red onion and balsamic vinegar and oil.
Crispy Parmesan and Garlic Chicken
Jamie Cooks It Up
1 tablespoon minced garlic
1/3 cup olive oil
3/4 teaspoon poultry seasoning
4 chicken breasts
1 cup panko bread crumbs
3/4 cup Parmesan cheese
Cooked pasta
Spaghetti sauce of your choice
Heat garlic, olive oil and poultry seasoning in a small sauce pan over medium heat for 1 minute.
With a sharp pair of kitchen scissors cut each chicken breast in half. Then cut a couple of long slits in the top of each chicken piece. Be careful not to cut all the way through. Put chicken in a plastic food storage bag and pour the warm marinade over the top of it. Seal the bag, toss it around to coat the chicken, then put it in your fridge to marinate up to 24 hours.
Preheat the oven to 425 degrees and take the chicken out of the fridge. Pour panko bread crumbs and Parmesan cheese into a loaf pan. Smash them together with a fork to combine. Dip each piece of chicken into the cheese and bread crumb mixture. Press it into the chicken with your fingers.
Spray a large cookie sheet with cooking spray. Arrange the chicken on the baking sheet. Bake for 30 minutes, or until golden brown. Serve with spaghetti sauce and cooked pasta.
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