Crispy Baked Spicy Chicken Parmesan with Fresh Tomato Basil Sauce
Indulge in a healthier twist on the classic Chicken Parmesan with this crispy, baked version that packs a flavorful punch! Tender chicken breasts are coated with a spicy blend of parmesan and panko breadcrumbs, baked to golden perfection, and finished with gooey fresh mozzarella. Enhance the decadence with a fresh tomato basil sauce and served alongside a refreshing baby arugula salad. This dish not only satisfies a craving but also provides a nutritious meal perfect for any night of the week. Serve it for a romantic dinner or family feast, and watch it become a staple in your home cooking repertoire!
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
organic boneless skinless chicken breasts
12 ounces (pounded and dried)
egg
1 (whisked)
water
1 tablespoon (mixed with egg)
sea salt
1 tablespoon (separated into thirds)
fresh grated parmesan cheese
1/2 cup (for coating)
paprika
1/4 teaspoon (for seasoning)
fresh cracked pepper
1/4 teaspoon (for seasoning)
red pepper flakes
1/2 teaspoon (for coating)
cornstarch or flour
1/4 cup (for dredging)
panko breadcrumbs
1/2 cup (for coating)
fresh mozzarella cheese
2 ounces (sliced for topping)
chopped parsley
1 tablespoon (for coating and garnish)
chopped basil
1 tablespoon (for coating)
canned Muir Glen tomatoes seasoned with basil, garlic & oregano
1 (10 1/2 ounce) can (for sauce)
organic grape tomatoes
1 cup (halved for salad)
garlic cloves
3 (minced for sauce)
extra virgin olive oil
1 tablespoon (for sauce)
granulated unbleached cane sugar
1 teaspoon (for balancing sauce)
sea salt
1/2 teaspoon (for seasoning sauce)
chopped fresh basil
1/2 cup (for finishing sauce)
fresh ground pepper
to taste
baby arugula
4 cups (for salad)
chopped organic red bell pepper
1 (for salad)
organic grape tomatoes
1/2 cup (halved for salad)
marcona almonds
1 ounce (for salad)
balsamic vinegar
to taste (for salad dressing)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare a cookie sheet by placing an oven-safe rack on top, rubbing it lightly with olive oil to prevent sticking.
2
Set up a breading station with three large plates. In the first plate, mix together cornstarch (or flour), 1/3 tablespoon of sea salt, a few cracks of fresh black pepper, and paprika. In the second plate, whisk together the egg, 1/3 tablespoon of salt, a few more cracks of pepper, and the water. In the third plate, combine the fresh grated parmesan, panko breadcrumbs, remaining salt, red pepper flakes, chopped parsley, and chopped basil.
3
Pat the chicken breasts dry with paper towels to absorb any excess moisture. Season both sides lightly with salt and pepper. Dredge each chicken breast in the flour mixture, shaking off the excess. Then dip into the egg mixture, and finally coat thoroughly with the panko-parmesan mixture. Place each piece on the prepared rack.
4
Bake the chicken in the preheated oven for about 30 minutes, or until golden and crispy. Remove from the oven and top each piece with slices of fresh mozzarella. Switch the oven settings to low broil and return the chicken to the oven for another 5-10 minutes until the cheese is melted and starts to bubble and brown.
5
While the chicken is baking, make the sauce by adding the diced tomatoes, garlic, granulated sugar, 1/2 teaspoon of sea salt, and extra virgin olive oil into a blender. Blend until the mixture is smooth. If you have a high-powered blender, you can blend on high for about 5 minutes until the sauce is heated. Alternatively, pour the blended sauce into a small saucepan and bring it to a simmer over medium heat for 15 minutes. Remove from heat and add the chopped fresh basil.
6
Prepare the side salad by tossing together the arugula, chopped red bell pepper, halved grape tomatoes, and marcona almonds. Drizzle with balsamic vinegar for a simple, flavorful dressing.
7
Serve the crispy chicken parmesan hot, drizzled with the fresh tomato basil sauce, and a generous side of the arugula salad. Garnish with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe?
This is a recipe for Crispy Baked Spicy Chicken Parmesan served with Fresh Tomato Basil Sauce and an arugula side salad.
Is the chicken fried or baked?
The chicken is baked in the oven at 400°F (200°C) to provide a healthier twist on the classic fried version.
What temperature should the oven be set to?
Preheat your oven to 400°F (200°C) before you begin the preparation.
How do I prevent the chicken from sticking to the baking sheet?
Place an oven-safe rack on top of a cookie sheet and rub it lightly with olive oil to prevent the chicken from sticking.
How many plates do I need for the breading station?
You will need three large plates to set up your breading station for the chicken.
What goes into the first plate of the breading station?
The first plate contains cornstarch or flour mixed with sea salt, fresh black pepper, and paprika.
What ingredients are in the second breading plate?
The second plate consists of a whisked egg, one tablespoon of water, sea salt, and fresh black pepper.
What is in the third plate for the final coating?
The third plate combines fresh grated parmesan, panko breadcrumbs, sea salt, red pepper flakes, chopped parsley, and chopped basil.
Should the chicken be dried before breading?
Yes, you should pat the chicken breasts dry with paper towels to help the coating stick better.
How long does the chicken bake initially?
Bake the chicken in the preheated oven for approximately 30 minutes until it is golden and crispy.
What kind of cheese is used for the topping?
Two ounces of fresh mozzarella cheese, sliced, are used to top the chicken.
How do I melt the mozzarella on the chicken?
After the initial bake, top the chicken with cheese and switch the oven to low broil for 5 to 10 minutes.
How do I prepare the fresh tomato basil sauce?
Blend canned tomatoes, garlic, sugar, sea salt, and extra virgin olive oil until the mixture is smooth.
Can I heat the sauce in a blender?
Yes, if you use a high-powered blender, you can blend on high for about 5 minutes until the sauce is heated through.
What is the alternative method for heating the sauce?
You can pour the blended sauce into a small saucepan and simmer it over medium heat for 15 minutes.
When should I add the fresh basil to the sauce?
Add the 1/2 cup of chopped fresh basil to the sauce after it has been removed from the heat.
What ingredients are in the side salad?
The salad contains baby arugula, chopped red bell pepper, halved grape tomatoes, and marcona almonds.
What is used as the salad dressing?
The side salad is dressed simply with balsamic vinegar to taste.
What makes this chicken parmesan 'spicy'?
The spice comes from the inclusion of red pepper flakes in the panko and parmesan breading mixture.
Can I use flour if I do not have cornstarch?
Yes, the recipe allows for either cornstarch or flour for the initial dredging of the chicken.
What type of breadcrumbs are used for the crust?
Panko breadcrumbs are used to ensure the chicken has a very crispy exterior.
How much chicken is required for this recipe?
The recipe requires 12 ounces of organic boneless skinless chicken breasts.
How should the chicken be prepared before dredging?
The chicken should be pounded and dried, then seasoned lightly with salt and pepper.
What type of canned tomatoes are recommended?
The recipe suggests Muir Glen tomatoes seasoned with basil, garlic, and oregano.
Why is sugar added to the tomato sauce?
A small amount of granulated unbleached cane sugar is used to balance the acidity of the tomatoes.
What kind of almonds are used in the salad?
The recipe specifically calls for one ounce of marcona almonds for the arugula salad.
What is a recommended garnish for the final dish?
You can garnish the chicken parmesan with additional chopped parsley.
Is this recipe suitable for meal prep?
Yes, this dish is tagged for meal prep and is a great option for a healthy, planned dinner.
What type of oil is used in the sauce?
One tablespoon of extra virgin olive oil is blended into the fresh tomato sauce.
How many servings does this recipe provide?
The recipe uses 12 ounces of chicken, which typically serves 2 to 3 people depending on portion size.