Baked Chicken Parmigiana Recipe

Like music, food inspires me too. Creating a mouth–pleasing meal for my love is just as romantic as a silly love song. We’ve all heard the saying, "The best way to a man’s heart is through his stomach," but what many men don’t realize is the same goes for women. You might be thinking, "I’m not that skilled in the culinary arts, and it takes all day to make a great meal." Au contraire. One of my favorite, easy to make dinners is Baked Chicken Parmigiana; baking, rather than frying, provides all the taste with less calories, and locally grown organic tomatoes, garlic and basil makes it exceedingly healthy.

Greet your love with a tasty cocktail and an appetizer, allowing you time for any last minute final preparations. With dinner, my first choice is a lovely Cabernet Sauvignon—robust and fruity on the pallet style, or if you would prefer, a lighter Pinot Noir. A well–crafted Pale Ale or Hefeweizen would satisfy any brew aficionado. Whatever your romantic style may be, Romeo and Juliet, Joe DiMaggio and Marilyn Monroe, or Jack and Diane, this taste bud tantalizing recipe is easy and will take just over an hour to make. You’ll have your Valentine eating out of your hand. 

BAKED CHICKEN PARMIGIANA

Ingredients

2 boneless, skinless chicken breast halves

2 cups low–fat buttermilk

1 cup Deanna’s Gluten Free Bread Crumbs

1 teaspoon granulated garlic

1 tablespoon Italian seasons

1⁄2 cup shredded Parmesan + 2 tablespoons

1⁄2 cup shredded Mozzarella + 2 tablespoons

2 cups marinara sauce

2 tablespoons chopped garlic

Small bunch of fresh basil

Small bunch of fresh parsley

Extra virgin olive oil 

Directions

Preheat oven to 350° F (175° C). Line a baking sheet with foil or parchment paper lightly greased with extra virgin olive oil. Set aside.

Wash and pat dry chicken breast. Pour half the buttermilk into a large bowl, add chicken breasts and completely cover with remaining buttermilk. Set aside.

Wash and pat dry 4 or 5 of the largest basil leaves— stack them on one another, biggest on bottom to smallest on top. Roll then into a cigar shape starting from the stem upwards to the tip, hold firm. With a sharp knife, slice very thin strips. In a small sauce pan, combine sliced basil with marinara sauce and chopped garlic. Bring to a boil, then simmer on low for 20 to 30 minutes, stirring intermittently. 

In separate medium size bowl, add Deanna’s Gluten Free Bread Crumbs, granulated garlic and Italian seasons. Mix well, then add the Parmesan and Mozzarella. Mix thoroughly.

Remove a chicken breast from buttermilk; dip into the bread crumb mix, generously covering both sides. Place coated chicken on prepared bake sheet. Repeat with remaining chicken breast. Bake in the preheated oven for 30 minutes.

A few minutes before the chicken is ready, prepare two dinner plates with a hefty layer of the simmering marinara sauce in the center on which to rest your Chicken Parmigiana. Top with remaining tablespoons of Parmesan and Mozzarella cheese, garnish with a sprig of parsley. Parsley is to give you fresh breathe after your meal. Bon Appetite! 

And for the perfect appetizers to keep your sweetie satiated, whip up these quick starters!​