Baked Chicken Parmigiana

When you have company visiting for the holidays and you need an easy recipe that seems more exotic than it is, this recipe is a go to...  The key is time management of the various components: Chicken, pasta, and veggies. I recently acquired the new TimeStack quad timer from Thermoworks. Keeping watch over the chicken (or other proteins like pork or veal cutlets) is critical to ensure they do not over cook.

Cap'n Tip: Whether it is indoor cooking with the family during the holidays, outdoor grilling, or slow smoking - - Temp tools make the job less stressful and improve your results. Check out Thermoworks Gift Guide

Watch the video below for step by step instructions on turning these ingredients below into a simply fantastic dish.

  

What you need:

  • 6 to 8 ounces chicken breast per servings. (pork or veal cutlets work great too!)
  • Bread crumbs
  • Seasoning for bread crumbs and/or directly on chicken.  We used Zest Coast Savory Blast)
  • egg
  • cheese slices (Provolone here)
  • Shredded Cheese (Italian blend, mozzarella, or parmesean)
  • Pasta - 2oz dry per serving. I like spagehtti for this dish
  • Pasta sauce (I go pretty basic)
  • Veggies to steam (broccoli here)
  • Butter and seasoning for Veggies (Zest Coast Citrus Rush)

What to do:

Watch the 3:36 video above but here are the basics...

  • Assemble all the ingredients prior to starting
  • Cut chicken breast in half
  • Pound out chicken
  • Prepare egg by blending in medium size bowl
  • Place bread crumbs in additional bowl and add seasoning.  You can sprinkle seasoning directly on chicken. Alternatively you can use pre-seasoned bread crumbs
  • Dredge chicken through egg and bread crumbs, place on baking sheet.  I actually like to sprinkle the crumbs on to keep egg out of egg.

  • Place chicken in 350 degree oven for about 25 minutes. Check doneness.  When 165F, Place cheese slices and return to oven to melt. We use the Thermapen by Thermoworks

ThermoWorks Chef Alarm

Meanwhile, we got to get our pasta, sauce and veggies done simultaneously with the chicken.  There is a 30 minute window from when the chicken goes in the oven to plating the meal. We use the TimeStack to help manage the tasks.

  • Simmer pasta sauce, I actually start this when assembling ingredients

  • Cook pasta according to directions.


  • Steam veggies using your preferred method. I use a vented microwave pan. Add a splash of water, a dab of butter and seasonings. Simply shake the pan to distribute "sauce" half way or at end of cooking.  


While everything is cooking, I get a he’d start on cleaning the kitchen so that when ready to plate we are mostly done with prep clean-up.  So lets plate and eat.