Baked Chicken Parmesan

Family Friendly

with Crispy Potatoes and Garlic Green Beans

10 min

Difficulty: 1/3

Italian

The best part of this baked chicken Parmesan is the layer of crispy cheese on top, which ensures that every bite is juicy, salty and cheesy. Served with crispy potatoes and garlic green beans, dinner tonight is simple and refined!

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Shallow Dish

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Aluminum Foil

Measuring Cups

Tags

Family Friendly

Dinners

Ingredients

Chicken Breasts

2 unit(s)

Russet Potato

2 unit(s)

Garlic, cloves

1 unit(s)

Parmesan Cheese, shredded

0.25 cup

Mayonnaise

2 tbsp

Marinara Sauce

0.5 cup

Panko Breadcrumbs

0.5 cup

Garlic Salt

1 tsp

Green Beans

170 g

Pepper

0.125 tsp

Unsalted Butter

1 tbsp

Oil

2 tbsp

Salt

0.063 tsp

Preparation

Cut potatoes into 1/4-inch rounds.
Add potatoes, half the garlic salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat.
Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.

Pat chicken dry with paper towels.
Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end.
Open up chicken like a book. Season both sides with pepper and remaining garlic salt.
Pour panko into a shallow dish.
Coat chicken all over with mayo.
Working with one chicken breast at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
Pan-fry until golden-brown, 2-3 min per side. (NOTE: Chicken will finish cooking in step 4.)
Remove from heat.
Transfer chicken to a foil-lined baking sheet.

Spoon marinara sauce over chicken, then sprinkle Parmesan over top.
Bake in the middle of the oven until cheese is golden-brown and chicken is cooked through, 12-14 min.**

Meanwhile, peel, then mince or grate garlic.
Trim green beans.
Reheat the same pan (from step 3) over medium-high.
When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
Add 1 tbsp (2 tbsp) butter, then garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with salt and pepper, to taste.