It turns out you can take our homemade chicken tenders recipe and turn it into a fancy adult version, covered with tomato sauce and melted mozzarella cheese. Delicious! I made this baked chicken parmigiana with asparagus-mushroom-pasta and extra pecorino romano cheese sprinkled over the top.
Ingredients
1.25 lb organic chicken breast
1 egg
1 tbsp mayonnaise
2 tbsp flour
1 cup breadcrumbs (I ground up some leftover bread in the blender)
1/2 cup pecorino romano cheese, grated
1/2 can crushed tomatoes, blended
1 tbsp garlic powder
1 tbsp olive oil
1/2 ball mozzarella, cut into thick slices
Salt and pepper to taste
Directions
Slice the chicken breasts in half from the side so they’re pretty thin, then coat in the egg, mayo, and flour (plus some salt and pepper) until they’re nicely covered. Next, coat with the mixed breadcrumbs and pecorino to make a crumb coating, and put on a parchment-lined baking sheet.
Bake at 400F for 10 minutes, and while this is cooking, blend the tomatoes with the garlic powder and olive oil (and some more salt and pepper). Once the time is up, open the oven to pour some sauce on top of each chicken breast, then put a thick slice of mozzarella on top. Turn the pan around and cook for another 5-10 minutes until the cheese gets all melted and starts to just burn around the edges. Cut into the thickest piece of chicken to make sure it’s not pink, and then remove from the oven.
Make your favorite pasta on the side – I cooked up some asparagus and mushrooms in a garlicky olive oil and mixed it with casarecce pasta. Serve hot and melty, with extra pecorino romano and freshly ground pepper on top if you like!
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