Wednesday, December 16, 2015

Yummy Recipe Wednesday! (Parmesan Chicken Bake)

Welcome friends and foodie fans to another Yummy Recipe Wednesday. Today I bring you a recipe that’s perfect for those nights when you’ve had a long day at work and you just don’t feel like spending a lot of time in the kitchen. Not only is this Parmesan Chicken Bake easy to make but it’s also healthier than your traditional Parmesan Chicken since it’s baked and not fried. You still get all the crunchy, cheesy, saucy flavors of Parmesan Chicken without spending a lot of time in the kitchen. My only advice with this dish is if you’re using thick chicken breasts either cut them in half or pound the thick parts flat so everything cooks evenly. Alternatively, you could use chicken tenders instead of chicken breasts. Give this a try for yourself and feel free to leave comments below letting me know what you thought and what changes, if any, that you made to the dish. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Parmesan Chicken Bake

  • 2 Tbsp Olive Oil
  • 2 cloves Garlic, finely chopped
  • 1/4 tsp Crushed Red Pepper Flakes, to taste
  • 6 Skinless, Boneless Chicken Breast Halves
  • 2 cups Spaghetti Sauce, your favorite kind
  • 1/4 cup Chopped Fresh Basil
  • 1 (8 oz) pkg Shredded Mozzarella Cheese, divided
  • 1/2 cup Grated Parmesan Cheese, divided
  • 1 (5 oz) pkg Garlic Croutons*

* If using large croutons, lightly crush them into smaller pieces.

1. Preheat the oven to 350°F (175°C).
2. Coat the bottom of a 9x13 inch casserole dish with olive oil; sprinkle the bottom of the dish with the garlic and hot red pepper flakes.
3. Arrange the chicken breasts in bottom of the dish; pour the marinara sauce over the chicken.
4. Sprinkle the basil over the marinara sauce then top with half the mozzarella cheese and half the Parmesan cheese.
5. Sprinkle on the croutons then top with the remaining mozzarella cheese and remaining Parmesan cheese.
6. Bake in the preheated oven until the cheese and croutons are golden brown** and the chicken reads at least 160°F (70°C) on an instant-read thermometer inserted into the thickest part of a chicken breast. Cooking time should be about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts.

** If the cheese and croutons are golden brown before the chicken finishes cooking, cover the casserole with foil and continue cooking until the chicken is done.

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