Chicken Parm Bake

Chicken Parm Bake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • TOMATO SAUCE

  • 2

    tablespoons olive oil

  • ½

    sweet onion, diced

  • 1

    garlic clove, minced

  • One

    15-ounce can crushed tomatoes

  • 2

    tablespoons chopped basil

  • Salt and freshly ground black pepper

  • STUFFED CHICKEN

  • 2

    tablespoons olive oil

  • ½

    sweet onion, thinly sliced

  • 2

    garlic cloves, minced

  • 4

    cups spinach

  • Salt and freshly ground black pepper

  • 1

    cup shredded mozzarella cheese

  • ½

    cup shredded Parmesan cheese

  • 6

    thin chicken breast cutlets

  • 2

    cups seasoned bread crumbs (Italian bread crumbs with herbs and seasonings)

  • 1

    cup sliced fresh mozzarella cheese

  • Chopped fresh basil, for garnish (about ¼ cup)

Directions

Preheat the oven to 375°F. MAKE THE TOMATO SAUCE: In a medium pot, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the tomatoes and bring to a simmer. Cover and simmer until the sauce is flavorful, 25 to 30 minutes. Stir in the basil and season with salt and pepper. WHILE THE SAUCE SIMMERS, MAKE THE STUFFED CHICKEN: In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until tender, 4 to 5 minutes. Add the garlic and spinach; cook until the spinach is fully wilted, 3 to 5 minutes. Season with salt and pepper. Let cool slightly, about 5 minutes, then stir the shredded mozzarella and Parmesan cheeses into the spinach. Lay the chicken cutlets on a clean cutting board. Place about ¼ cup spinach mixture on one end of a cutlet, then roll the cutlet to encase the filling. If you have trouble keeping the cutlet together, secure it with a toothpick. Repeat with the remaining cutlets and filling. Pour the bread crumbs into a small bowl. Carefully roll each chicken bundle in the bread crumbs until it’s evenly coated. Set aside. ASSEMBLE THE DISH: Pour the tomato sauce into a large casserole. Place the stuffed chicken on top of the tomato sauce. Top each piece of chicken with slices of fresh mozzarella. Bake until the chicken is cooked through, the sauce is bubbly and the cheese is melted, 30 to 40 minutes. Let cool 10 to 15 minutes. Garnish with chopped basil and serve.


Nutrition

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