Quick Baked Chicken Parmesan

By Rhonda7447

Ingredients

• 8 oz. angle hair pasta
• 1 cup grated Parmesan, divided
• 5 T olive oil, divided
• 1 cup panko or breadcrumbs
• 1 T dried oregano
• salt and pepper
• 2 eggs
• 4 boneless skinless chicken beasts (5 oz each), trimmed and pounded to 1/2-inch thick
• 1 cup shredded part-skim mozzarella
• 1/2 cup diced onion
• 2 tsp minced fresh garlic
• 1/2 tsp dried oregano
• 1 (15 oz ) can crushed tomatoes
• 1/2 tsp sugar
• 1/4 tsp red pepper flakes
• 2 T chopped fresh basil

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 450 degrees with racks in top and bottom thirds. Place a baking sheet on bottom rack while oven preheats.

Step 2

Cook pasta in a pot of boiling water according to package directions; drain and toss with 1/2 cup Parmesan and 1 T oil. Set aside with foil on top.

Step 3

Combine panko, remaining 1/2 cup Parmesan, 3 T oil and 1 T oregano ina shallow dish; season with salt and black pepper. Coat cutlets in egg, then in panko mixture, pressing to adhere. Remove baking sheet from oven and coat with nonstick spray. Transfer cutlets to baking sheet and return to bottom rack. Roast cutlets 6 minutes, flip and then top with mozzarella. Place baking sheet on top rack and roast until mozzarella melts and a thermometer inserted into the thickest parts of cutlets registers 165 degrees, 5-6 minutes more.

Step 4

Meanwhile, heat remaining 1 T oil in a saute pan over medium; add onion and cook until softened, 2-3 minutes. Stir in garlic and 1/2 tsp oregano; cook until fragrant, 1 minute. Stir in tomatoes, sugar, and pepper flakes; bring to a boil, then reduce heat to low and simmer sauce 15 minutes. Stir in basil; season sauce with salt and black pepper. Serve sauce over pasta and top with cutlets.