Parmesan-Crusted Baked Chicken

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  1. Parmesan-Crusted Baked Chicken

  2. Main Courses





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  4. Main Courses - Parmesan-Crusted Baked Chicken

  5. BY: Diane Phillips


  6. 1

  7. These chicken breasts become supermoist when baked in a garlic- and oregano-accented tomato sauce. Even more appealing, though, is the topping of a gooey, two-cheese mix. Serve the chicken over pasta, polenta or rice.

  8. 4 tablespoons olive oil, divided
  9. 1 cup finely chopped sweet onion
  10. 1 garlic clove, minced
  11. 2 teaspoons dried oregano
  12. 1 (28-oz.) can crushed tomatoes in puree
  13. 2 teaspoons sugar
  14. 1 1/2 teaspoons salt, divided
  15. 1 teaspoon pepper, divided
  16. 1/2 cup heavy whipping cream
  17. 8 boneless skinless chicken breast halves
  18. 1 1/2 cups shredded mozzarella cheese
  19. 1 cup grated Parmigiano-Reggiano cheese

  20. 1. Heat 2 tablespoons of the oil in medium saucepan over medium heat until hot. Cook onion, garlic and oregano 4 minutes or until onion is softened, stirring occasionally. Add tomatoes, sugar, 1 teaspoon of the salt and 1/2 teaspoon of the pepper; simmer 35 minutes or until sauce is thick, stirring occasionally. Stir in cream. (Sauce can be made 4 days ahead and refrigerated or 1 month ahead and frozen. Reheat over low heat before using.)

  21. 2. Spoon 2 cups of the sauce into 13x9-inch baking dish or 2 (8-inch) square baking dishes for two meals.

  22. 3. Sprinkle chicken with remaining 1/2 teaspoon salt and pepper. Heat remaining 2 tablespoons oil in large skillet over medium-high heat until hot. Cook chicken 4 to 6 minutes or until browned, turning once. Place chicken on top of sauce. Spoon remaining sauce over chicken; sprinkle with cheeses. (Chicken can be made to this point 2 days ahead and refrigerated or 1 month ahead and frozen. Defrost; let stand at room temperature 30 minutes before baking.)

  23. 4. Heat oven to 350°F. Bake, uncovered, 20 to 30 minutes or until sauce is bubbling, chicken is no longer pink in center and cheese begins to brown.

  24. 8 servings

  25. PER SERVING: 420 calories, 24.5 g total fat (10.5 g saturated fat), 39 g protein, 11.5 g carbohydrate, 115 mg cholesterol, 1070 mg sodium, 2 g fiber
  26. VARIATION
  27. For a one-dish meal, cook 8 oz. pasta according to package directions; toss with 1/2 cup of the tomato sauce. Spread in baking dish; top with chicken, remaining sauce and cheese. Proceed as directed in Step 4.

October 2013

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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