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Chicken Parmesan

February 10, 2010
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Delicious baked chicken is topped with tomato basil sauce and two cheeses, then served along side pasta. This classic Italian meal is both filling and presentable–perfect for company! I came up with this recipe years ago and it’s always a hit when I serve it.

Ingredients:
4 boneless, skinless chicken breasts
1/2 cup plain yogurt
1 Tablespoon cider vinegar
2 fresh garlic cloves, minced
1 cup Progresso Italian Bread Crumbs
1/2 cup freshly grated parmesan cheese, divided
2 Tablespoons extra virgin olive oil
Salt and fresh ground black pepper, to taste
1 cup mozzarella cheese, shredded
1 cup tomato basil pasta sauce, prepared
Pasta for serving, if desired

Directions:

  • In a large shallow bowl, mix together yogurt, vinegar, and garlic. Add chicken breasts and coat well. Cover bowl tightly.
  • Place covered bowl with chicken and sauce in refrigerator and marinate 4-6 hours. (This step makes the chicken moist and flavorful!)
  • Once chicken is marinated, pre heat oven to 400 degrees F.
  • In a large shallow bowl, mix together bread crumbs, 1/4 cup Parmesan cheese, salt and black pepper to taste.
  • One at a time, remove chicken breasts from marinate and dredge in bread crumbs. Press breadcrumbs firmly on both sides of chicken to coat well.
  • Place breaded chicken breasts in a 9×13 baking dish, sprayed with Pam cooking spray.
  • Drizzle olive oil evenly over breaded chicken breasts.
  • Place in hot oven and bake uncovered 20 minutes.
  • Remove from oven and spoon 1/4 cup pasta sauce over each breast.
  • Then top each breast with 1/4 cup mozzarella cheese and evenly divide remaining parmesan cheese over each breast.
  • Return to oven and bake uncovered an additional 10 minutes, or until cheese is melted and chicken is cooked thru.
  • Allow to cool 5 minutes before serving. Serve with pasta and tomato basil sauce, if desired.
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