What makes this Chicken Parmesan recipe so special is the coating. English muffin bread crumbs are tossed with melted butter and Parmesan cheese.
Unlike most Chicken Parmesan recipes, this one is baked, not fried, then smothered in marinara sauce and topped with mozzarella cheese. I recommend fresh mozzarella if you have the time to grate it yourself. It's truly one of the best baked chicken recipes you'll ever taste.
Chicken Parmesan
- 6 boneless, skinless chicken breast halves
- 3 Tbsp. Dijon mustard
- 1 tsp. white wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. lemon pepper
- 3 English muffin halves
- 3/4 cup Parmesan cheese, grated
- 1/4 tsp. dried basil
- 2 Tbsp. butter, melted
- 3 cups homemade marinara sauce or jarred spaghetti sauce
- 1/2 cup shredded mozzarella cheese
Preheat oven to 450 degrees. Pound chicken breasts to 1/4 inch thickness. Whisk together Dijon mustard, vinegar, salt and pepper in a large bowl. Add chicken to bowl, making sure pieces are well-coated.
Put English muffin halves in a food processor or blender and process until mixture resembles bread crumbs. Pour into a pie plate and toss with Parmesan cheese, base and melted butter until crumbs are moistened.
Dredge chicken in bread crumb mixture, one piece at a time, pressing crumbs into chicken pieces to make sure they stick. Transfer to a baking sheet. Bake 15 minutes until chicken is crispy.
Lower oven temperature to 350 degrees. Ladle 2 Tbsp. marinara sauce into a 9 x 13 baking pan. Place chicken pieces on top. Spoon remaining sauce over chicken. Top with shredded mozzarella. Bake 10-20 minutes or until mozzarella browns and sauce is bubbly.
Serves 6.
Per Serving: 401 calories, 15 g fat, 95 mg cholesterol, 1102 mg sodium, 26 g carbohydrate, 4 g fiber, 9 g sugars, 38 g protein, 19% Vitamin A, 22% Vitamin C, 27% calcium, 8% iron.
For more great Italian chicken recipes, see also:
