Super Easy Chicken Parm - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

measuring cups and spoons
cutting board and knife
9 x 13-inch (3 L) casserole dish
plate
large non-stick frying pan
whisk

Ingredients

1/2 cup (125 mL) bottled tomato passata
1/4 cup (60 mL) dry Italian breadcrumbs
1 lb (500 g) boneless, skinless chicken breasts, about 2
2 Tbsp (30 mL) all-purpose flour
2 Tbsp 30 mL) butter, divided
1 clove garlic, minced
2 Tbsp (30 mL) all-purpose flour
1 cup (250 mL) milk
1/2 cup (125 mL) shredded mozzarella
1/2 cup (125 mL) grated parmesan
2 Tbsp (30 mL) chopped fresh basil (optional)
4 small Italian buns (optional)

Directions

Preheat over to 400° F (200° C).
Spread passata over base of a 9 x 13-inch (3 L) casserole dish.
Place breadcrumbs on a plate. Horizontally slice chicken breasts in half to form 4 cutlets. Press both sides of each cutlet into breadcrumbs to coat. Set aside.
Melt 1 Tbsp (15 mL) butter in a large non-stick frying pan. Add chicken, cooking until golden brown on each side for 2 to 4 minutes (chicken will not be cooked through). Place in casserole dish.
Wipe pan clean. Melt remaining 1 Tbsp (15 mL) butter in the clean pan. Add garlic; cook for 1 minute. Whisk in flour, then milk until blended. Bring to a boil, whisking until bubbly and thickened, about 2 to 3 minutes. Remove from heat and stir in mozzarella. Drizzle mozzarella sauce over chicken. Sprinkle with parmesan.
Bake for 15 minutes. Sprinkle with basil. Serve as is, or place chicken and some sauce in buns.