Licia Bobesha Recipes Chicken Parmesan Baked

Chicken Parmesan Baked

Is success determined at birth or it’s a result of hard work? Let’s do this Chicken Parmesan and see for ourselves!

As I lately have a little time, I was looking on the internet a few days ago. Trying to find fresh, interesting tips, inspirational meals that I’ve never used before, to amaze my loved ones with. Searching for a while but couldn’t find any interesting things. Just before I wanted to give up on it, I found this scrumptious and simple treat by chance. The dessert looked so delicious on its image, that called for rapid action.

It had been not difficult to imagine how it’s created, how it tastes and just how much boyfriend is going to want it. Actually, it is extremely easy to please the guy in terms of desserts. Anyways, I visited the blog: Suncakemom and simply followed the comprehensive instuctions which were coupled with superb shots of the operation. It just makes life much simpler. I could imagine that it is a bit of a effort to take photographs in the midst of baking in the kitchen as you may typically have gross hands thus i sincerely appreciate the time and effort she devote to build this blogpost and recipe easily followed.

With that said I am empowered presenting my own, personal dishes in a similar way. Many thanks the thought.

I had been tweaking the main mixture create it for the taste of my loved ones. I must tell you it had been an awesome outcome. They loved the flavor, the thickness and enjoyed getting a delicacy such as this during a lively week. They quite simply demanded even more, a lot more. So the next time I’m not going to commit the same miscalculation. I’m likely to double the quantity .

The Chicken Parmesan Baked originally is from SunCakeMom

Marinara sauce

Heat olive oil in a pan then saute the diced onion on high heat until it gets a glassy / translucent look for about 3-5 minutes. Add the crushed garlic and saute until it gets fragrant for about a minute.

Mix in the pureed tomato. Stir everything together nicely then place a lid halfway on pan and cook the sauce until its water content is somewhat reduced, for about 20 – 3o minutes.

10 minutes before finishing, stir in basil and oregano. With aromatic herbs -especially fresh ones- it is recommended to wait until the end so the dish can keep their scent.

Breaded chicken

Pound the chicken fillet to a about ½” / 1cm thick or simply cut it in half horizontally. We can also cut them into stripes. It’s tastier but it also means more work when breading.

Rub the chicken breast with salt and black pepper to taste. Rub in garlic powder and onion too. If there is time on our hands put the seasoned breast into the fridge for 1 – 24 hours. Get the breading station ready by measuring out the flour and breadcrumbs onto two plates. Beat the eggs in a medium bowl. In case of keto, we only need 1 plate for almond flour.

Flour both sides of the chicken breast by laying one side then the other into the flour.

Transfer the floured chicken breast into the beaten eggs.

Finally dunk both side of the egged chicken breast into the breadcrumbs and put it onto a plate. Repeat the process with the rest of the chicken breasts. In case of almond flour, use eggs and almond flour and don’t stack the meats up after dunking them into eggs as they will stick together.

Pour ½ cup / 125 ml oil into a frying pan heat it up to medium high and fry the chicken breasts until they get a golden brown color for about 2 -3 minutes.

Flip them over and fry to golden brown for another 2 -3 minutes. Repeat with the remaining breasts.


Spread half of the marinara sauce on the bottom of the casserole dish then sprinkle half of the grated Parmesan on top.

Place the chicken breasts onto the sauce then sprinkle the other half on the Parmesan on top.

Spread the other half of the marinara sauce on top then add the Mozarella.

Set the oven to broiling on highest temperature and put the Chicken Parmesan in until golden brown spots starts to appear on the cheese for about 10 – 15 minutes.

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