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Serve over spaghetti, with garlic bread or a crisp green salad.
Leftovers can be refrigerated in an airtight container for up to 3 days.
To reheat, place in the oven at 350°F (175°C) until warmed through to retain crispness.
Avoid microwaving to keep the breading from becoming soggy.
Variations:
Substitute chicken with thinly sliced eggplant for a vegetarian version.
Use panko breadcrumbs for an extra crunchy texture.
Try smoked mozzarella or provolone for a deeper flavor.
Add a pinch of red pepper flakes to the sauce for a bit of heat.
FAQ:
Q: Can I make this ahead of time?
A: Yes, bread the chicken in advance and refrigerate for up to 6 hours before baking.
Q: What’s the best way to make it crispy in the oven?
A: Use a wire rack on top of the baking sheet and lightly oil the chicken to help it crisp evenly.
Q: Can I freeze it?
A: Yes. After baking and cooling, freeze individual portions. Reheat in the oven directly from frozen.
Q: What sauce works best?
A: Use a good-quality marinara or homemade tomato sauce for best flavor. Avoid overly watery sauces.
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