Poulet parmesan au four

Familiale

avec pommes de terre croustillantes et salade verte

10 min

Difficulté: 1/3

Italienne

Ce que nous préférons de cette recette, c’est la couche de fromage croustillante! Chaque bouchée est juteuse, salée et fromagée. Avec ses pommes de terre croustillantes et sa salade verte, notre poulet parmesan est un souper simple, mais raffiné!

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Assiette peu profond

Papier sulfurisé

Plaque de cuisson

Cuillères à mesurer

Grande poêle antiadhésive

Papier aluminium

Verre doseur

Tags

Familiale

Dinners

Ingrédients

Poitrines de poulet

2 unit(s)

Pomme de terre Russet

2 unit(s)

Gousses d'ail

1 unit(s)

Parmesan, râpé grossièrement

0.25 cup

Mayonnaise

2 tbsp

Sauce marinara

0.5 cup

Chapelure panko

0.5 cup

Sel d'ail

1 tsp

Haricots verts

170 g

Poivre

0.125 tsp

Beurre non salé

1 tbsp

Huile

2 tbsp

Sel

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.