For this recipe I actually combined two from pinterest that we liked. The originals came from here and here.
Baked Chicken Parmesan
Ingredients: 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
3/4 cup seasoned Italian breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted (or olive oil)
3/4 cup mozzarella cheese
1 cup marinara
cooking spray
White Cheese Sauce
(This puts it over the edge and makes it taste like the Stonehouse's)
Ingredients:
Angel Hair pasta
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese (can be substituted with Gouda... thank you Google!)
1 tsp basil
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Directions:
Preheat oven to 450°. Combine breadcrumbs and Parmesan cheese in a bowl. Melt the butter in another small bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on lightly greased baking sheet and repeat with the remaining chicken. Lightly spray the chicken with a little Pam and bake in the oven for 20 minutes.
Cook the angel hair pasta, too! Don't drain the pasta completely. Leaving a little starch water from the cooking will help it not to stick. Spraying it lightly with Pam will also help!
(Cheese Sauce) Meanwhile, shred the cheeses, if you haven't done so already. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. (If you don't keep the sauce moving in the pan it will burn!)
Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, add basil, salt and pepper. Turn the burner to low to keep it warm! Stir frequently!
* If you need to pull out the chicken or drain your pasta partway through cooking the sauce, just remove it from the heat and pop it back on when you can watch it!
Cook the angel hair pasta, too! Don't drain the pasta completely. Leaving a little starch water from the cooking will help it not to stick. Spraying it lightly with Pam will also help!
(Cheese Sauce) Meanwhile, shred the cheeses, if you haven't done so already. Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. (If you don't keep the sauce moving in the pan it will burn!)
Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, add basil, salt and pepper. Turn the burner to low to keep it warm! Stir frequently!
* If you need to pull out the chicken or drain your pasta partway through cooking the sauce, just remove it from the heat and pop it back on when you can watch it!
Turn chicken over, bake another 5 minutes. Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese. Bake 5 more minutes or until cheese is melted.
Pour cheese sauce over the angel hair pasta and top with Chicken Parmesan.
Enjoy!
Enjoy!
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