Serves 4
This simple, oven-baked twist on Chicken Parmesan is delicious and versatile. Serve it with pasta and marinara sauce for a family dinner, alongside a hearty Caesar-style salad, or on a bun as an enviable lunch sandwich. We used thighs in the recipe, but you can easily substitute boneless skinless chicken breasts if you prefer. Placing the chicken on a wire rack on top of a sheet pan allows air to flow around the chicken, creating a uniformly crisp exterior.
1 ½ - 2 lbs boneless skinless chicken thighs
⅓ cup flour
2 eggs, lightly whisked
1 ¼ cup panko
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp herbs de provence
1 tsp salt
½ teaspoon red pepper flakes
2 tablespoons olive oil (or olive oil spray)
½ cup (2-3 oz) shredded Point Reyes TomaProvence
Cooked pasta with marinara sauce (your favorite recipe or store-bought), for serving
minced fresh basil or parsley, garnish
Preheat the oven to 375º. Place a cooling rack on top of a sheet pan. Spray wire rack with non-stick spray.
Set up your station for dredging chicken in 3 separate shallow bowls. Place flour in one bowl and whisked eggs in the second bowl. In the third, combine panko, garlic and onion powders, herbs de provence, salt and red pepper flakes.
Dip each thigh in flour, dusting off any excess. Next, dip in the egg wash, again allowing excess to drip off. Finally, dip chicken into panko, pressing the panko into the chicken to get a thick coating.
Place prepared chicken on wire rack and drizzle evenly with olive oil (or spray evenly with olive oil spray).
Bake the chicken for 20-25 minutes, until the center of the chicken reaches 160º on an instant-read thermometer.
Remove chicken from oven and preheat broiler. Place chicken in casserole dish. Spoon 2-3 tablespoons of marinara sauce over each piece of chicken then sprinkle TomaProvence evenly over chicken.
Return chicken to oven and let cook until sauce is bubbly and cheese is golden brown, 3-5 minutes.
Serve on top of cooked pasta with more marinara sauce and basil or parsley garnish.
