I’m not very experienced in the realm of Italian cooking. Once in a while we eat spaghetti and meatballs or fettucine alfredo and that’s typically the extent of it. But last week I bought some chicken breasts and panko bread crumbs in the same shopping trip, and those two items jogged my memory of one of my favorite dishes…Chicken Parmesan.
I hadn’t prepared Chicken Parmesan in over a year, but it was on our dinner table last week!
Here’s how I make it:
1/3 c. butter
2 cloves garlic, minced (or 1/4 tsp. garlic powder)
1 1/2 c. panko bread crumbs (these light and airy bread crumbs are the BEST for breading)
1/2 c. grated parmesan cheese
2 tsp. Italian seasoning (I used basil and oregano)
1/2 tsp. salt
4 or 5 skinless boneless chicken breast fillets
1 (14 oz) can diced tomatoes
1 T. sugar
1 tsp. dried thyme
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 350. Melt butter and add garlic. In a shallow bowl or plate, combine bread crumbs, parmesan, and seasonings.
Dip chicken breasts in the butter, then press into the bread crumb mixture on both sides. Place the chicken in a greased 9×13 baking dish. Pour any remaining butter around the edges of the chicken.
Bake 45-50 minutes or until chicken is no longer pink in the center. While chicken is baking, combine sauce ingredients in a small saucepan and heat through. Spoon over baked chicken.
*Serve with pasta and a green salad for a complete meal. And a fresh loaf of artisan bread with olive oil and balsamic vinegar if you’d like! (More to come on my new venture in Artisan Bread in 5 Minutes a Day…)