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, basil 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.
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