Chicken Parmesan Bake
This is a very popular family-style casserole, one that gives your taste buds all the flavors of a traditional chicken parm without the added fat and calories of breading and frying.
- 5 oz. pkg. garlic croutons
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1/2 tsp. dried oregano
- 2 lbs. chicken tenders (or breasts cut into strips)
- 5-6 fresh basil leaves, chiffonade
- 2 c. tomato sauce
- 2 c. shredded mozzarella cheese
- 1 c. grated parmesan cheese
- salt and ground black pepper to taste
Adapted from coffeehousemystery.com
Preheat oven to 350. Place croutons in a plastic bag and beat with a meat hammer until they've been crushed into smaller pieces. Do not beat them into tiny breadcrumbs. Set aside.
In a 13x9" glass baking dish, drizzle the olive oil. Add the chicken tenders, garlic, oregano, salt, and pepper, and stir well to coat the chicken pieces. Spread the fresh basil on top of the chicken.
Pour tomato sauce on top of chicken, distributing evenly. Bake for 30 mins.
Spread half of the mozzarella and parmesan evenly over the sauce. Sprinkle all of the crushed croutons onto the sauce. Finish with a sprinkling of the remaining cheeses.
Return pan to oven; bake 25-30 minutes or until all cheese is melted. Remove from oven and allow to cool 5-10 minutes before serving.