Tuesday, January 10, 2012

Chicken Parmesan Casserole

What is to not absolutely adore regarding chicken parmesan? Yummy, moist chicken that is juicy and also succulent on the inside, and encircled by using an wonderful, delicious, crispy coating. The thick, rich sauce redolent of garlic clove, bright utilizing tomatoes and basil. The particular rich tang with parmesan cheese, and the gooey loveliness with mozzarella.

My oh my hang on -- I do know. It's because there isn't any great recipes intended for easy chicken parmesan which tastes great. The elements each and every one ought to be in position, and once you are attempting to begin missing steps, then the dish will get dissatisfactory. To obtain the brilliant stuff, you should setup a breading station, flavor every thing well, fry all the chicken -- which makes a big mess -- then control the whole matter under the broiler. A good recipe for chicken parmesan demands the 'no dish left behind' approach, just as my good friend LeeAnn calls it, and appears to demand two days for cleaning up.

Working to make a simple chicken parmesan will probably overlook important procedures, so that one of the incredible parts is usually missing. Quite often the amazing crispy coating about the chicken will get ignored, guaranteeing that easy chicken parmesan gets boring chicken parmesan. Which is no fun, regardless of whether there aren't so many dishes to clean . Plus easy chicken parmesan recipes are likely to be uncomplicated -- but require the usage of plenty of pricey prepackaged elements, so that the entire thing takes on a 'packaged' flavor. Furthermore, it eventually ends up costing so much you might just as well just simply get a frozen one, as your easy chicken parmesan will almost certainly taste just like that anyway. Ugh.

However -- imagine if I really could offer each and every one of the things which makes chicken parmesan so exquisitely tasty, avoid any mess, ensure it is an easy chicken parmesan recipe, and also as a unique free offer with purchase - cause it to lower in fat? What about I'm going a step additionally, and then make it simple and fast? You should name your next youngster after me - that's precisely how ultra-Bombshell this recipe is.

Chicken parmesan developed into a casserole accomplishes each one of these things, and the secret is how one can create the crispy breaded topping. I have been making use of pounded up croutons in order to coat chicken for quite a while, however it was not till I was doing oven fried chicken while a pot of marinara bubbled gently in the rear of my stove top that I realized I can make short cuts together with magic tricks with it all in one 9x13 casserole dish. Easy Chicken Parmesan Casserole layers together in only moments, along with hardly any cleanup, and with easy to find kitchen food staples chances are you'll currently have handy. It is best with the use of home made marinara, however I wouldn't reveal to everyone if you are using the packaged stuff. Pinky promise. Not to mention the extremely, bestest, truly neat-o awesome thing, Cupcake? You'll still find all the very best in the legitimate Italian original version. Believe me - it is going to be a brand new favorite. Try it out -- and after that inform me as soon as my brand new name sake will arrive and be readily available for spoiling.

Ingredients: Chicken Parmesan Casserole

You  Need:

2 tbsp olive oil
2 cloves garlic, finely chopped
hot red pepper flakes, to taste (just a pinch, optional)
6 boneless skinless chicken breasts
2 cups (16 ounces) marinara sauce, homemade's best
1/2 cup dry red wine
1/4 cup diced fresh basil
1 cup (8 oz.) mozzarella, shredded
1/2 cup (4 ounces) Parmesan cheese, grated
1 (5-oz) package garlic seasoned croutons, lightly crushed

Directions: Chicken Parmesan Casserole

1. Preheat oven to 350F.

2. Inside a 9x13 baking dish, place a couple of tbsp olive oil. Add a couple of cloves of minced garlic into your oil. Blend crushed garlic into the olive oil and spread on the bottom of the casserole dish evenly. Sprinkle the garlic/oil mixture using a little of red pepper flakes.

3. Position the chicken breasts over the garlic/oil blend, evenly across the casserole dish.

4. Within a mixing bowl, combine together the red wine and marinara sauce. Pour combination on top of your chicken, spreading uniformly. Sprinkle the top of marinara using the chopped fresh basil.

5. Top the marinara utilizing 1 / 2 the parmesan and 1 / 2 the mozzarella cheese. Top cheeses using the crushed croutons, spreading them uniformly over the cheese. Sprinkle the top of croutons using the remaining cheese.

6. Bake for about 35-40 minutes, or till the interior of a piece attains 160 F with a thermometer, and also the cheese is melted, gooey plus beginning to become golden brown.

1 comment:

Tanya said...

LOVE the recipe. What's the easiest way to crush the croutons?