Easy Potluck Chicken Parmigiana

Potlucks can sometimes be a nightmare when you know you don’t have much time to prepare but there are a few things you can do to make your life easier (aside from ordering takeout hahahaha). I find that making baked dishes are easier to do, because the baking time allows me to do other things like wash up, or even take a quick shower. For this recipe, here are some things I decided to that made things easy:

  • I keep a jar of my favorite coating for fried food: it can be 2 parts breadcrumbs to 1 part flour, and my favorite spices – paprika, garlic powder, salt, pepper– according to taste — for this recipe, before coating the chicken I added dried oregano and fresh thyme to the mix.
  • I also keep Marinara sauce in the fridge or freezer. A good simple marinara recipe can be found here: https://www.allrecipes.com/recipe/26293/simple-marinara-sauce/. If none, I buy the best sauce available that is based on real crushed tomatoes. Barilla is a good brand for one.
  • If you’re buying cheese for melting on the day itself from a deli, have them pre slice your cheese so that distribution is easier later.

But if you are in a hurry, this is still something quick that is simple that you can whip up in huge batches.

Chicken Parmigiana

Prep time: 5-10 minutes (depending on if you have your “shortcut stock” at hand.)
Cooking time: 25-30 minutes
Serves 10-15
Note:you can scale down the recipe according to the number of persons you are serving.

Ingredients:

  • 15-20 pieces of chicken breast fillet, depending on size.
  • Breading/coating mix (1 to 1 and a half cups depending on how big the chicken fillets are.
  • 5 cups of Marinara sauce (see link above) or 1 bottle of Barilla Tomato Sauce (any type. I like the Ricotta one)
  • A few basil leaves, chopped
  • 100 grams of Mozarella cheese, sliced
  • 100 grams of Havarti cheese, sliced
  • Salt and pepper to taste
  • Olive oil

Instructions:

  1. Preheat the oven to 350 degrees for 10 minutes.
  2. Pat the chicken dry so that any excess water or juice is not out. Place in a bowl and coat chicken with the breading mix.
  3. On a baking pan/dish that is at least 2-3 inches thick, spray on a little olive oil, or spread at least 2 tablespoons evenly throughout the pan. Set the chicken fillet on the pan/dish, ensuring that there are small spaces between each piece.
  4. Cook the chicken for 5 minutes in the oven until it has a light golden brown color.
  5. Take the tray out and set down a slices of mozarella and havarti (a mix of both) on each chicken piece.
  6. Pour the marinara sauce on the spaces around the chicken. Add salt and pepper according to taste. Put back in the oven for another 25 minutes.
  7. Once cooked, sprinkle with fresh basil and or chopped parsley and serve. You can also cover with foil to keep warm and serve later.

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