Oven Baked Chicken Parm
Chicken parm is the ultimate comfort food, but not one you typically associate with summertime. I pull this one firmly into the summer months by popping the breaded chicken in the oven to cook rather than standing over sizzling frying pans and sautéing those perfect cherry tomatoes with basil for our sauce. Served with some roast potatoes and a simple salad it’s the perfect summer dinner.
Ingredients:
Makes 4 servings
makes 4 servings
Chicken Schnitzel:
2 large chicken breasts
(sliced in half horizontally into 4 thin fillets)
1 teaspoon salt
fresh black pepper
1 cup flour
2 eggs, whisked
2 cups breadcrumbs
¼ cup freshly grated parmesan
Fresh Tomato Sauce:
1 pint of cherry tomatoes, quartered
2 cloves of garlic, thinly sliced
1 handful of basil, thinly sliced
a pinch of salt
For Assembly:
more fresh parmesan
about ½ cup sliced or shredded mozzarella
Directions:
Preheat your oven to 400 degrees F and line a large baking sheet with parchment. If you have baking racks (like these) pop them on top of the parchment lined pan. If not, no worries, you can go without!
First, let's set up our chicken coating stations. In one plate have your flour, the next will be the whisked egg, the last will be the breadcrumbs mixed with the fresh parmesan. Salt and pepper your chicken and dip in the flour. Coat on both sides. Next, dip in the egg then place in the breadcrumb mixture. Press to coat both sides. Lay the coated chicken on the parchment lined baking sheet (or the rack if you have one).
Once they are all coated, spray or drizzle with olive oil (I love this spray bottle) and pop the tray in the oven for about 15 minutes.
While those cook, make your tomato sauce. Heat a wide skillet over medium heat and drizzle a bit of olive oil in. Add the sliced tomatoes and garlic. Let it cook for about 5 minutes until the tomatoes are just starting to break down. Add the salt and basil and stir. Remove from the heat.
Once the chicken is done cooking, scoop a bit of the tomato sauce over top of each fillet with a slice or spoonful of mozzarella cheese and a grating of fresh parm. Pop back in the oven until the cheese melts. They are ready for eating!
