I followed this recipe loosely because I didn’t need quite that much. I cut the chicken into medallions to speed up the cooking process, and brined them for an hour. I didn’t bother adding water to the egg, simply dipped the medallions in the egg, and then the bread crumb mixture. I drizzled a little olive oil in an ovenproof pan, sautéing the chicken breasts for only a minute before flipping them over and then putting it in the oven. It worked out perfectly. The recipe is quick and easy and came out delicious.
This is one of the easiest recipes that I have ever made. The chicken remained so moist. The only substitution I made was fresh basil instead of dried basil because I grow it in my garden. I will definitely make this again.
Dump and Bake Chicken Parmesan
Ingredients
1 package whole wheat penne pasta
1 (24 ounce) jar pasta sauce
2 cups water
1 pound of chicken (cut into small pieces)
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
1 cup bread crumbs
salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Spray 9 x 13 baking dish with cooking spray.
- Dump uncooked noodles, pasta sauce, water, chicken and 1/2 cup mozzarella in baking dish. Add salt and pepper. Mix ingredients together.
- Cover dish with aluminum foil and bake for 20 minutes.
- Uncover and bake for an additional 10 minutes or until chicken is cooked all the way through.
- Spread breadcrumbs, mozzarella cheese, and Parmesan cheese over pasta dish. Bake uncovered for 10 minutes or until cheese is melted and bread crumbs are golden brown.
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