Spicy Baked Chicken Parmesan

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large(100g)
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  Cooking spray (per 1-second spray)

  Non-stick spray (PAM or store brand). Saves calories vs. pouring oil.

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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Basil, Fresh(120g)
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  optional topping: crushed red peppers
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  Bread Crumbs, Panko, Dry(160g)
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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Italian seasoning(5g)
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  coarse sea salt and freshly-cracked black pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Tomato, Canned, Crushed
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  Red pepper flakes(1g)
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  1 1/2 teaspoons coarse salt
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  Oregano, Dried(1g)
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  1/4 teaspoon black pepper
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  1 large sprig of fresh basil

Instructions

1. 1Preheat oven to 425°F.  Line a baking sheet with parchment paper, or spray it with cooking spray.
2. 2Begin by making the crispy panko crust, as described below.
3. 3Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.
4. 4Season the chicken breasts on both sides with salt and pepper.
5. 5Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess.  Then dip it in the whisked eggs until it is completely coated.  Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet.  Repeat with the remaining chicken breasts.
6. 6Mist the chicken breasts with some cooking spray (or I like to use an olive oil mister).
7. 7Bake for 20 minutes, flipping the chicken over after 15 minutes.  Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about 1/4 cup of the shredded mozzarella.
8. 8Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.
9. 9Remove and sprinkle with fresh basil and (if desired) extra crushed red pepper flakes.  Serve immediately.
10. 10Preheat oven to 425°F.
11. 11Spread the panko breadcrumbs out on a large baking sheet in an even layer.  Bake for 3-5 minutes, or until the breadcrumbs are toasted and golden.  (Keep an eye on them so that they don’t burn!)  Remove from the oven.
12. 12In a medium mixing bowl, combine breadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.
13. 13Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.
14. 14Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months.  (This recipe will make more sauce than you need for the Spicy Baked Chicken Parmesan, so save the leftovers for later!)