Chicken Parmigiana

Plan to Eat
April 26, 2018

Recipes

This is one of 3 recipes included in our Seriously Good Freezer Meal Photo Contest.

All 3 recipes are provided from Karrie Truman’s new book Seriously Good Freezer Meals. This book is a unique compilation of 150 family and freezer-friendly recipes and will help busy families save time while getting a home-cooked meal.

This popular Italian-American dish is well loved for a reason. Crispy chicken smothered in homemade tomato sauce and topped with bubbling provolone cheese is simply magnifico! I think I just died and went to Italy.

Makes 8 servings.

Ingredients:

1/2 cup (125 mL) grated Parmesan cheese (about 13/4 oz/50 g), divided
1/2 cup (125 mL) Italian-seasoned bread crumbs
1/3 cup (75 mL) all-purpose flour
3/4 cup (175 mL) melted butter, divided
2 lbs/1 kg boneless, skinless chicken breasts (about 4 breasts total)
2 cups (500 mL) Red Sauce (see recipe, below)
4 slices provolone cheese

Garnishes:

Chopped fresh parsley (optional)

Directions

Preheat oven to 450°F (230°C).
In a medium bowl, combine Parmesan cheese and bread crumbs.
Place flour in a small bowl.
Place 1/2 cup (125 mL) melted butter in a second small bowl. Spread remaining melted butter on a rimmed baking sheet lined with parchment paper.
With the blade of a sharp knife parallel to the cutting board, cut chicken breasts in half horizontally. Place chicken pieces between two pieces of plastic wrap and, using a mallet or heavy skillet, pound to 1/4-inch (0.5 cm) thickness. You should have 8 cutlets.
Working with one cutlet at a time, dip in flour, turning to coat. Dip in melted butter, then into bread crumbs. Dip again in butter, then again in bread crumbs, patting gently to adhere. Place on prepared baking sheet, spacing apart.
Bake chicken in preheated oven for 9 minutes or until bottoms are golden brown. Flip cutlets and bake for an additional 8 to 9 minutes, until golden brown and chicken is no longer pink inside. Remove from oven.
Pour red sauce into a 13- by 9-inch (33 by 23 cm) metal or foil pan. Place chicken on top. Cut cheese slices in half and arrange evenly over cutlets.
Make It Now: Reduce oven heat to 350°F (180°C). Bake for 15 minutes or until sauce is bubbling all over and cheese is melted and golden. Sprinkle with parsley, if using; serve.
Make It a Freezer Meal: Let chicken cool completely. Wrap the pan tightly with plastic wrap, pressing down gently to remove as much air as possible. Cover with foil. Label and freeze.
Cook from Frozen: Preheat oven to 350°F (180°C). Remove plastic wrap and foil. Cover pan with new foil. Bake for 1 hour. Remove foil and continue baking for 10 to 15 minutes, until chicken is no longer pink, sauce is bubbling all over and cheese is melted and golden. Sprinkle with parsley, if using; serve.

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The Red Sauce

This recipe should also be known as “the best spaghetti sauce in the world.” After slow cooking all day long, the notes of the tomatoes, garlic and beef meld together into something truly heavenly. Makes about 9 cups (2.25 L).

Makes 9 Cups.

Ingredients:

1 lb (500 g) ground beef
2 onions, puréed or diced
2 garlic cloves, minced
3 cans (each 14 oz/398 mL) tomato sauce
1 can (6 oz/156 mL) tomato paste
2 celery stalks, chopped
2 tsp (10 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) dried thyme
1 bay leaf
1 cup (250 mL) water

Directions

In a large skillet over medium-high heat, cook ground beef and onions, stirring and breaking up beef with a spoon, for 4 to 5 minutes or until beef is no longer pink. Drain, then transfer to a large (approx. 5 quart) slow cooker.
Add garlic, tomato sauce, tomato paste, celery, salt, pepper, oregano, thyme, bay leaf and water. Stir to combine. Cover and cook on Low for 10 to 12 hours or on High for 4 to 5 hours, until color deepens and flavors intensify. Remove bay leaf.
Make It Now: Serve as desired or store in an airtight container in the refrigerator for up to 4 days. Reheat as directed below.
Freeze It: Transfer to a shallow container and let cooked sauce cool completely. Place in a labeled gallon-size (4 L) freezer bag or divide among smaller containers, as desired. Seal, removing as much air as possible, and freeze.
Reheat: Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw. In a large saucepan over medium heat, heat sauce, stirring often, for about 15 minutes, until hot and bubbly. Serve as desired.

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Top image credit: Charity Burggraaf