Description
Chicken Parm is one of the most popular comfort food dishes in the United States and is perfect for a busy weeknight.
Ingredients
Units
Scale
- 1 1/3 lb chicken breasts
- 9 oz penne
- 3 cups tomato passata with basil
- 1 1/4 cup freshly grated Parmesan cheese, divided
- 1/2 cup panko breadcrumbs
- 1/2 cup all purpose flour
- 2 large eggs
- 1 ball fresh mozzarella
- 2 teaspoons dried Italian seasoning
- Fresh parsley, optional
- Butter
- Salt and black pepper
Instructions
- Cook 9 oz penne according to the package directions until al dente, about 12 minutes. Preheat the oven to 400°F.
- If you prefer, you can use store bought breaded chicken cutlets, but making them yourself is simple. Set up three shallow plates. Place 1 cup flour on the first plate. Beat 2 eggs on the second. Add 1 cup panko breadcrumbs to the third.
- Slice the chicken breasts in half lengthwise and pound them slightly thinner. Season generously with salt and black pepper.
- Dredge each piece of chicken in the flour, then dip into the beaten egg, and finally coat with the breadcrumbs.
- Melt a generous knob of butter in a large skillet and cook the chicken for about 8 minutes until golden brown and cooked through. Cut into bite size pieces or strips.
- Drain the pasta and return it to the pot. Add 3 cups tomato passata with basil, 2 teaspoons dried Italian seasoning, and a generous pinch of salt and pepper.
- Bring to a gentle simmer and stir in 2/3 cup grated Parmesan until melted. Turn off the heat and mix well.
- Spread half of the pasta mixture into a large baking dish. Top with half of the chicken and sprinkle with some of the remaining Parmesan. Repeat the layers. Tear the mozzarella into pieces and scatter over the top. Finish with the rest of the Parmesan.
- Bake for about 20 minutes, until the cheese is melted and lightly golden. Garnish with fresh parsley if desired and serve with a simple green salad.
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking, Boiling, Frying
- Cuisine: American