Maggie’s Menu: Sheet Pan Supper Chicken Parm
Message from Maggie:
My mother in law gave me a very interesting cookbook for Christmas called Sheet Pan Suppers. In this book Molly Gilbert presents dozens of easy recipes for dishes that are roasted, baked or broiled in a rimmed baking sheet proving you dont need a ton of equipment to cook delicious meals. I tried her baked chicken Parmesan first and made a few alterations, like swapping mozzarella for provolone and making my own tomato sauce instead of the jar she recommends. I took a simple thing and of course turned it into a more complicated thing, but Mr. Magpie loved it. If you are in a hurry go for jarred sauce- Molly and I both recommend Rao’s.
Tomato Sauce Ingredients:
- 1 Tablespoons olive oil
- 1 shallot, diced
- 2 cloves of garlic, minced
- 1/4 teaspoon hot red pepper flake (more if you like it hot!)
- 1 28 ounce can of petite diced tomatoes
- 1 6 ounce can of tomato puree
- Salt and pepper
Instructions:
- Heat the oil in a large nonstick skillet over medium heat.
- Add the shallot and cook until softened and lightly browned, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 to 2 minutes.
- Add the red pepper flakes, tomatoes, puree, and salt and pepper; bring to a boil.
- Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat.
Chicken Parmesan Ingredients:
- Olive oil cooking spray
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 tablespoons sweet or smoked paprika
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 4 to 6 boneless, skinless chicken breasts, each about 1/2 inch thick (about 1 1/2 pounds total)
- 6 to 8 slices Mozzarella (Note: Molly Gilbert recommends provolone)
- 1/4 cup shredded Parmesan cheese
Instructions:
- Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray.
- Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining 1/2 teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.
- Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.
- Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes.
- Remove the pan from the oven. Top each chicken cutlet with about 1/2 cup tomato sauce and the Mozzarella and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes.
- Spread some sauce on the plate and top with chicken parmesan.
Yields 4 to 6 servings
Allergens:
- This recipe is gluten free if you opt for gluten free flour + panko.
- This recipe is nut free.
- This recipe is soy free.
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