Aug

14

Sabroso Saturday: Baked Chicken Parmesan

by Migdalia Rivera

It’s Sabroso Saturday (Translation: Tasty Saturday)!

The day when we share recipes that have helped us stretch our budget, our imagination and/or our taste buds. Recipes that have been tested and approved by YOU.

So link up and share those savory, satisfying, succulent, ¡Sabroso! recipes. Be sure to also visit the other participants!

¡Buen provecho!

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My sons love chicken cutlets! I used to fry them but discovered they were just as tasty, and much healthier, when baked. While at BlogHer in New York, I attended an event where Ragu provided a variation of my baked chicken cutlets. I loved it! I also love that the recipe allows me to use my left over chicken cutlets in a different manner, making it feel like a brand new meal. 

Note:  I changed ingredients to cut down on prep time. I used seasoned dry bread crumbs, any brand will do, versus seasoning plain bread crumbs myself. I also used Light Ragu sauce versus the suggested Ragu Old Word Style Pasta Sauce. These changes were made to save time and calories.  I do not think they changed the taste of the meal.

 

RAGÚ NO FRYING CHICKEN PARMESAN
Prep Time: 20 minutes | Cook Time: 30 minutes| 6 servings

chicken-parm1 

  • 3/4 cup seasoned dry bread crumbs (I used Italian dry bread crumbs)
  • 6 boneless, skinless chicken breast halves (about 2 lbs.)
  • 1 egg, beaten
  • 1 jar (1 lb. 10 oz.) Ragú Pasta Sauce (I used Ragu’s Light sauce) 
  • 1 cup shredded part-skim mozzarella cheese (about 4 oz.)

 

  1. Preheat oven to 400°. Place bread crumbs in a bowl. Dip chicken in egg, then crumb mixture; turn to coat.
  2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
  3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked.

 

Once cooked, you can serve with pasta, in a sandwich or with a salad. 

Tip: You can double up the recipe and freeze chicken cutlets for future use by not completing  steps 2 and 3. When you are ready to prepare, preheat oven and begin with step 2.

Enjoy! ;)

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About the Author

Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and 2 Australian Shepherds. When not blogging, or chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media.

{ 5 comments… read them below or add one }

1 Ofelia August 14, 2010 at 12:30 pm

Chicken is definitely a versatile ingredient, it’s an ingredient in my recipe this week! My daughter is already trying to assemble ingredients for this chicken parmesan recipe.

2 Rachel August 15, 2010 at 12:40 pm

Mmm. I love chicken parm. Its filling and drives my taste buds wild. My hubby loves chiken parm too. I must try this recipe at home.

-Rachel

3 Carolyn G August 15, 2010 at 7:02 pm

Your chicken parm looks good. I need to try this recipe!

4 Alice August 27, 2010 at 4:44 pm

Yum, this looks delish!

5 Elsa January 20, 2011 at 1:40 am

Mmmmm, can’t wait to make this. Will definitely be back for more recipies.
Elsa recently posted..Momma Said I’m Ugly

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