The Best Parmesan Chicken Bake
This chicken Parmesan is done dish style (in this way, no breading or browning!), yet at the same time presents that overwhelming blend of delicate chicken, crunchy/mushy covering, and tasty sauce.
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Lessening Serving 6
Increment Serving Adjust
Unique formula yields 6 servings
2 tablespoons olive oil
2 cloves garlic, squashed and finely slashed
¼ teaspoon squashed red pepper drops, or to taste
6 skinless, boneless chicken bosom parts
2 cups arranged marinara sauce
¼ cup slashed new basil
1 (8 ounce) bundle destroyed mozzarella cheddar, isolated
½ cup ground Parmesan cheddar, isolated
1 (5 ounce) bundle garlic bread garnishes
Preheat broiler to 350 degrees F (175 degrees C).
Coat the base of a 9x13 inch goulash dish with olive oil, and sprinkle with garlic and hot red pepper chips.
Mastermind the chicken bosoms in base of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with a large portion of the mozzarella cheddar, trailed considerably the Parmesan cheddar. Sprinkle on the bread garnishes, at that point top with the rest of the mozzarella cheddar and remaining Parmesan cheddar.
Heat in preheated stove until cheddar and bread garnishes are brilliant darker and the chicken is never again pink inside, around 35 minutes to 60 minutes, contingent upon the shape and thickness of your chicken bosoms. A moment read thermometer embedded into the thickest piece of a chicken bosom should peruse at any rate 160 degrees F (70 degrees C).