If you read through the introduction of Sheet Pan Suppers you will see why I am so excited about this cookbook. Molly explains how roasting draws out the natural sugars of juicy meats and crispy vegetables, making “dinnertime candy.” No constant stirring required, no hot oil spattering on you (which is good because I never seem to think about an apron until I am already covered in sauces). No more browning meat before you cook a “simple” recipe. It truly is the way to a simple weeknight meal!
You can find additional recipes on the Sunday Supper Sheet Pan Suppers Pinterest Board. And in case you don’t win this cookbook in my giveaway (but I am crossing my fingers for you), you can purchase this cookbook here. You can also get to know Molly Gilbert better by checking out her recent interview with Janet Keeler, Sunday Supper Movement Editorial Director, and following her on Facebook –Twitter – Instagram – Pinterest. Make sure to check out her blog, Dunk and Crumble. I know you will love it as much as I do.
Sheet Pan Chicken Parmesan
Bobbi’s Kozy Kitchen
Published 05/14/2015
Ingredients
- Olive oil cooking spray
- 11/2 cups panko breadcrumbs
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 tablespoons sweet or smoked paprika
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 4 to 6 boneless, skinless chicken breasts or cutlets, each about ½ inch thick (about 1½ pounds total)
- 1 jar (24 ounces) good-quality marinara sauce
- 6 to 8 slices provolone cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 400°F with a rack in the upper third. Generously mist a sheet pan with cooking spray.
- Stir together the panko, garlic powder, oregano, paprika, and ½ teaspoon of the salt in a large bowl to combine. In another large bowl, whisk together the flour, the remaining ½ teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.
- Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.
- Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 15 minutes.
- Remove the pan from the oven. Top each chicken cutlet with about ½ cup marinara sauce (use up the jar) and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes.
- Serve hot.
Yield: Serves 4
Prep Time: 0 hrs. 15 mins.
Cook time: 00 hrs. 25 mins.
Total time: 40 mins.
Tags: Chicken, Molly Gilbert, Parmesan, Sheet Pan Suppers, Workman Publishing.#WeekdaySupper
NOTES
Pasta is the traditional accompaniment to chicken Parmesan, but a green salad and some toasted crusty bread are also great alongside.
Are you ready for a giveaway? One lucky winner will be randomly chosen to win a copy of Sheet Pan Suppers. Just leave a comment below telling me your favorite sheet pan meal to prepare. This giveaway is for only United States residents with a US mailing address. Winner will be announced on May 12, 2015.
Now for the rest of the Sheet Pan Recipes that the Sunday Supper Tastemakers are sharing with you this week.
Monday – Hearty Ratatouille with Goat Cheese by Soni’s Food
Tuesday – Lemon-herb Sole on Crispy Potato Rafts by kimchi MOM
Wednesday – Greens & Eggs & Ham by Cindy’s Recipes and Writings
Thursday – Chicken Parmesan by Bobbi’s Kozy Kitchen
Friday – Baked Sweet Potatoes with Cannellinis & Baby Spinach by Shockingly Delicious
This post is sponsored by Workman Publishing Company in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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