Post by Kathy on Nov 29, 2016 1:54:21 GMT
Baked Chicken Parmesan
We love Chicken Parmesan every way that it can be cooked! My hubby's favorite way is with no breading! Mine is with breading!
I love the no breading too though!This marinade is fantastic! The Italian Dressing mixed with the Ranch Dressing is genius! It makes for the tastiest and juiciest chicken!
The homemade spaghetti sauce is good too! Nice and seasoned for the taste buds! Cheesy goodness!
Recipe adapted from FOOD.com
1 (16 ounce) bottle Italian Salad dressing
½ cup Ranch salad dressing
2 tablespoons Extra Virgin Olive Oil
2 tablespoons minced garlic, divided
4 boneless skinless chicken breasts
2 cups shredded Parmigiano Reggiano cheese,
1 tablespoon dried parsley
3 tablespoons dried basil, divided
3 tablespoons dried oregano, divided
2 Tablespoons Dry Italian Salad Dressing Mix, divided
1 Tablespoon Extra Virgin Olive Oil
1/3 cup onion, finely diced
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
tomato paste can filled with water (6 ounces)
2 thick strips green bell pepper
crushed red pepper flakes, to taste
sea salt & cracked black pepper, to taste
1½ cups shredded mozzarella cheese
Angel Hair Pasta, cooked and drained (optional)
In a large Ziploc mix Italian Dressing, Ranch Dressing, Extra Virgin Olive oil and minced garlic. Mix well. Add chicken to marinade and refrigerate all day or overnight up 24 hours.
Preheat oven to 400°.
In a bowl mix 2 cups shredded Parmigiano Reggiano cheese, parsley, 1½ Tablespoons basil, 1½ Tablespoons oregano and 1 Tablespoon Dry Italian Salad Dressing Mix.
Spray a large baking dish. Remove chicken from Ziploc one by one and coat each piece, both sides, in the cheese and spice mixture, until thoroughly coated in cheese mixture, pressing cheese mixture with your hands into chicken. Place chicken in a single layer in the dish.
Bake 30-35 minutes or until the internal temp is 175°.
While chicken bakes, in a large non stick sauce pan, make the sauce.
Heat skillet with 1 Tablespoon Extra Virgin Olive Oil. Saute onions and remaining garlic until tender and onions are translucent.
Add tomato sauce and tomato paste to garlic and onions. Stir until smooth. Add water. Add the remaining, basil, oregano, Dry Italian Salad Dressing Mix, whole green pepper strips, red pepper flakes, salt & pepper. Mix well. Simmer covered 20-25 minutes.
After 30 minutes, remove from oven and top each breast with some sauce and then top with shredded Mozzarella cheese and put baking dish back into the oven for 15 more minutes or until cheese is bubbly.
Cook pasta according to box instruction. Drain.
To serve, remove whole pepper strips from sauce, put pasta on plate, sauce on noodles and chicken on top. The sauce that will be left in the baking dish is good too.
