Homemade Spicy Baked Chicken Parmesan
- Yield 4
- Prep 20 minutes
- Cook 25 minutes
- Total 45 minutes
Homemade Spicy Baked Chicken Parmesan is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 small* boneless skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
- salt and pepper
- 1/2 cup flour (all-purpose, or whole-wheat, or whichever flour you prefer)
- 2 eggs, whisked
- 1 batch crispy panko crust, see below
- cooking spray
- 2 cups spicy marinara sauce, see below (or you can use your favorite store-bought sauce**)
- 1 cup shredded mozzarella cheese
- 1/2 cup thinly-sliced fresh basil leaves
- optional topping: crushed red peppers
- 2/3 cup panko breadcrumbs
- 1/3 cup finely-grated Parmesan cheese
- 1 teaspoon Italian seasoning, store-bought or homemade
- coarse sea salt and freshly-cracked black pepper
- 2 tablespoons olive oil
- 6 garlic cloves, peeled and minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes, or more/less to taste (I like 1/2 teaspoon)
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 large sprig of fresh basil
Method
Warm oven to 425°F. Line a baking sheet with parchment paper, or spray it with cooking spray.
Begin by making the crispy panko crust, as described below.
Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.
Salt the chicken breasts on both sides with salt and pepper.
Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated. Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.
Mist the chicken breasts with some cooking spray (or You can use an olive oil mister).
Roast for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about 1/4 cup of the shredded mozzarella.
Roast for another 5 minutes, or until the chicken is cooked through and no longer pink inside.
Lift and sprinkle with fresh basil and (if desired) extra crushed red pepper flakes. Plate while it is hot.
Warm oven to 425°F.
Spread the panko breadcrumbs out on a large baking sheet in an even layer. Roast for 3-5 minutes, or until the breadcrumbs are toasted and golden. (Keep an eye on them so that they don’t burn!) Remove from the oven.
In a medium mixing bowl, combine breadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.
Warm oil in a large saute pan over medium-a hot burner. Tip in garlic and saute for 1 minute, stirring frequently, until fragrant. Tip in in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Gently mix in the sprig of fresh basil. Continue cooking until the sauce reaches a let it bubble gently. Then reduce heat to medium-low and continue to let the sauce let it bubble gently for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the spri
Lift from heat and serve while it is hot, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months. (This recipe will make more sauce than you need for the Spicy Baked Chicken Parmesan, so save the leftovers for later!)
