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Posted by on Jul 8, 2013 in Blog | 0 comments

Homemade Chicken Parmesan

Homemade Chicken Parmesan

I never thought I would be the type to make a homemade marinara, but boy was it delicious!  And not that hard either!  It was, however, a bit too heavy of a meal for us.  Lots of leftovers that certainly got eaten though!

homemade chicken parmesan

 

Ingredients:

  • boneless skinless chicken breasts
  • 1/4 cup grated parmesan cheese
  • 1/2 cup pank breadcrumbs
  • cooking spray
  • drizzled shredded mixed blend cheeses on top (Most recipes recommend Mozzarella cheese, but we didn’t have any so we just used a shredded mixed cheese blend)
  • For the sauce:
  • 1 28-oz can whole tomatoes (no salt added) – our grocery store doesn’t carry them in this size that are low sodium, so I had to use a few smaller cans
  • 3 garlic cloves, minced
  • 1/2 yellow onion, chopped
  • 2 carrots, grated (makes about 1/2 cup once grated)
  • 15-20 basil leaves
  • fresh ground pepper
  • 1/8 cup olive oil
  • 2 cups veggie pasta

Directions:

Preheat oven to 450 degrees.

To make the sauce:

Heat the olive oil in a large pot over medium heat.  Add onion, garlic, and allow to cook until slightly turning brown (around 8 min).  Add the carrots and cook until softened (around 3 min).

Open the can of tomatoes and transfer it to a large pan over the stove.  Crush the tomatoes until they are a mushy broken apart consistency (it is better to buy whole tomatoes and crush them than it is to buy a paste-it forms a better consistency in the end)!  Add the fresh ground pepper, to taste.  Reduce heat to a simmer and cook, stirring occasionally, for 20-30 minutes (or until desired consistency).  Once sauce is just about done, add the chopped basil.

While the sauce is cooking…..

Spray a cooking sheet down with a little bit of spray cooking oil.  Place the panko breadcrumbs and the parmesan cheese into a large bowl.  Roll the raw chicken around in the mixture until each piece is well coated.  Place the coated chicken onto the cookie sheet.

Spray a bit of the cooking oil onto the tops of the chicken prior to putting it into the oven.  Cook for 20 min, turn the chicken over, and then bake for another 5 minutes (until lightly browned on both sides and chicken is cooked all the way through).

While the chicken is baking…

Boil some noodles (we used veggie pasta).

As soon as the chicken is removed from the oven, sprinkle a bit of cheese on the top so that it melts.  Drain the pasta.  Pour the pasta onto a plate, add the chicken, and then smother with the sauce!

 

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