Guest Post: Chicken Parm Bake

Hello, Oven Lovers! I’m Jessica (from Jessica Lynn Writes and The Tale of Two Kitchens) and I’m so happy to be here today! I know Natalie from my days of living in Georgia, and as much as I love living my new digs in Italy, I miss seeing her face almost every day and getting to taste all the delicious creations she makes in the kitchen.

 I’m thrilled she asked me to pinch-hit for her while she soaks up some quality time with her new bundle of joy, Lucy, but I have to be honest: she left me with some very large oven mitts to fill; Natalie simply rocks in the kitchen. I wracked my brain figuring out what to share with you, but then, as I made this dish for the umpteenth time, I realized it would be perfect.

 This is what I’d take over to her family one night if I still lived near her so she wouldn’t have to worry about dinner. It’s actually what I’ve been taking to all the new parents out here—it turns out Italy is the place to have babies.

 This Chicken Parm Bake is unbelievably easy and so delicious that I almost don’t want to let the secret out. I love that there’s virtually nothing to clean up, it can be put together in no time, and even though it’s baked it has more flavor than some chicken parms I’ve tasted in restaurants. True story.

Truth be told, you can guestimate and just wing-it with the measurements (enough oil to cover the bottom, half a jar of sauce, plenty of cheese to please, etc.), and if I’m making it for someone else I use a foil container so it can go straight from the oven over to their house.

Chicken Parmesan Bake
Slightly adapted from Food Wishes 
Serves 2-4

Ingredients:

• 1 pound chicken breast, chopped in bite-sized pieces (can use whole tenderloins if you want to make it even easier)
•  ½—1 Tbs olive oil
• 2 or 3 garlic cloves minced
• ¼ tsp red pepper flakes (optional)
• salt and pepper to taste  
• 2 cups favorite pasta sauce (about half a jar)  
• 5-10 basil leaves, julienned (or 1/2 teaspoon dried basil)  
• 8 ounces shredded mozzarella (divided)  
• 4 ounces Parmesan (divided)  
• 5-ounces package, croutons  

Preheat oven to 350F (180C). In a casserole dish (square, small size, or even individual dishes), mix olive oil, crushed garlic and red pepper flakes; spread mixture around to bottom of the dish. Place chicken on top of oil; sprinkle with salt and pepper.  

Pour marinara sauce over chicken; spread evenly to cover. Sprinkle chopped basil over sauce. Cover sauce with ¾ of the cheese (mozzarella and Parmesan).

Next, cover every nook and cranny with croutons. Steal one crouton, eat it, and enjoy. Sprinkle the rest of the cheese over the croutons.  

Bake, uncovered, for about 30 minutes or until cheese is golden brown and starts to bubble and meat reaches an internal temperature of 155 degrees. (If meat isn’t fully cooked yet—usually if you’re cooking them frozen or whole, cover with foil and continue cooking until meat is cooked.)