Chicken Parmigiana

Source

Seriously Good Freezer Meals, page 139

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

Display units in Metric

Serves Change

¹⁄₂	cup	Parmesan cheese grated, divided
¹⁄₂	cup	Italian-seasoned bread crumbs
¹⁄₃	cup	Flour all-purpose
³⁄₄	cup	Butter melted, divided
4		Chicken breasts boneless, skinless
2	cups	Red Sauce Homemade or store bought
4	slices	Provolone cheese
Garnishes:
		Chopped fresh parsley (optional)

Preheat oven to 450°F (230°C).

In a medium bowl, combine Parmesan cheese and bread crumbs.

Place flour in a small bowl.

Place 1/2 cup (125 mL) melted butter in a second small bowl. Spread remaining melted butter on a rimmed baking sheet lined with parchment paper.

With the blade of a sharp knife parallel to the cutting board, cut chicken breasts in half horizontally. Place chicken pieces between two pieces of plastic wrap and, using a mallet or heavy skillet, pound to 1/4-inch (0.5 cm) thickness. You should have 8 cutlets.

Working with one cutlet at a time, dip in flour, turning to coat. Dip in melted butter, then into bread crumbs. Dip again in butter, then again in bread crumbs, patting gently to adhere. Place on prepared baking sheet, spacing apart.

Bake chicken in preheated oven for 9 minutes or until bottoms are golden brown. Flip cutlets and bake for an additional 8 to 9 minutes, until golden brown and chicken is no longer pink inside. Remove from oven.

Pour red sauce into a 13- by 9-inch (33 by 23 cm) metal or foil pan. Place chicken on top. Cut cheese slices in half and arrange evenly over cutlets.

Make It Now: Reduce oven heat to 350°F (180°C). Bake for 15 minutes or until sauce is bubbling all over and cheese is melted and golden. Sprinkle with parsley, if using; serve.

Make It a Freezer Meal: Let chicken cool completely. Wrap the pan tightly with plastic wrap, pressing down gently to remove as much air as possible. Cover with foil. Label and freeze.

Cook from Frozen: Preheat oven to 350°F (180°C). Remove plastic wrap and foil. Cover pan with new foil. Bake for 1 hour. Remove foil and continue baking for 10 to 15 minutes, until chicken is no longer pink, sauce is bubbling all over and cheese is melted and golden. Sprinkle with parsley, if using; serve.

Preheat oven to 450°F (230°C).
In a medium bowl, combine Parmesan cheese and bread crumbs.
Place flour in a small bowl.
Place 1/2 cup (125 mL) melted butter in a second small bowl. Spread remaining melted butter on a rimmed baking sheet lined with parchment paper.
With the blade of a sharp knife parallel to the cutting board, cut chicken breasts in half horizontally. Place chicken pieces between two pieces of plastic wrap and, using a mallet or heavy skillet, pound to 1/4-inch (0.5 cm) thickness. You should have 8 cutlets.
Working with one cutlet at a time, dip in flour, turning to coat. Dip in melted butter, then into bread crumbs. Dip again in butter, then again in bread crumbs, patting gently to adhere. Place on prepared baking sheet, spacing apart.
Bake chicken in preheated oven for 9 minutes or until bottoms are golden brown. Flip cutlets and bake for an additional 8 to 9 minutes, until golden brown and chicken is no longer pink inside. Remove from oven.
Pour red sauce into a 13- by 9-inch (33 by 23 cm) metal or foil pan. Place chicken on top. Cut cheese slices in half and arrange evenly over cutlets.
Make It Now: Reduce oven heat to 350°F (180°C). Bake for 15 minutes or until sauce is bubbling all over and cheese is melted and golden. Sprinkle with parsley, if using; serve.
Make It a Freezer Meal: Let chicken cool completely. Wrap the pan tightly with plastic wrap, pressing down gently to remove as much air as possible. Cover with foil. Label and freeze.
Cook from Frozen: Preheat oven to 350°F (180°C). Remove plastic wrap and foil. Cover pan with new foil. Bake for 1 hour. Remove foil and continue baking for 10 to 15 minutes, until chicken is no longer pink, sauce is bubbling all over and cheese is melted and golden. Sprinkle with parsley, if using; serve.

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