I’ll provide you with directions on how to do that in the recipe card. Personally, I feel like it’s worth your time for the extra flavor. Now if you’re thinking, “Wait a minute, I want a 100% baked, no browning on the stove-top recipe” then you’re welcome to skip the browning part. There’s something about the browning of the chicken, in a bit of olive oil, before baking that really brings out the flavor. It takes baked chicken parmesan from good to delicious. I would suggest that this extra step is absolutely essential. Yes, this adds an extra step to this recipe, but it’s 100% worth it. 100% baking the chicken on a sheet pan just didn’t produce that flavor.Īs I retested and retested, I found the secret to making amazing BAKED chicken parmesan…Brown the chicken first on the stove-top, then finish off the chicken in the oven. There is so much flavor in the crispy golden crust of classic chicken parmesan. After testing this recipe, I realized one issue… I wanted to simplify this recipe as much as possible, making it mostly a sheet pan meal that could easily be whipped up on a busy weeknight. The Secret to Making the Best Baked Chicken Parmesan Of course, I wanted to take full of advantage of farmer’s market tomatoes as well, so decided to skip the sauce (you can use sauce instead, I’ll share how) and use fresh tomatoes instead. Recently, I had a craving to recreate the chicken parmesan that I loved as a child, but this time I wanted to create a recipe that really highlights and celebrates each component of this classic meal: the acidic and flavorful tomato sauce, crispy chicken, and melty cheese. Maybe it was the fried chicken or the blobs of melty cheese. There was something so appealing and delicious about this messy dish. I grew up with a great love for chicken parmesan. Today, I want to share what’s become one of our favorite easy dinners: an easy baked chicken parmesan with fresh tomatoes. So I’m always looking for ways to put those tomatoes to use. Tomatoes usually find their way into my basket on a regular basis. It’s hard not to buy all the things each week: tomatoes of all varieties, kohlrabi, sweet berries, tiny French radishes, and juicy citrus. We’re in the height of farmer’s market season in our area ( take a video tour of our market).
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