| b. healthy |
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Chicken Parmesan Casserole
I highly recommend this Pyrex 9×13 glass baking dish with lid…
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My household (my man & I) LOVE chicken meals.
When it comes to chicken parmesan, I tend to dread dipping the chicken into flour, then eggs to get them breaded… silly, I know.
I realized there had to be a simpler (& less messy) way to make a meal out of the same ingredients, so I decided to give this a try.
I know some people just sprinkle the bread crumbs on top, but I literally patted them down so I could create an actual top layer that would help the casserole cut a little neater.
It’s up to you what you decide to do – but we LOVED having that crispy top layer. 🙂
If you’re going to freeze this meal, be sure to use a glass BPA-free dish, then let it thaw overnight prior to baking it.
Make sure if you want to keep it as clean as possible, use a coconut cooking oil spray or just a little bit of olive oil to cook your chicken pieces on the stove.
WINE RECOMMENDATION: Okay, so I LOVE pairing good wine to my meals.
Chicken Parmesan goes well with a medium-bodied red wine like a light Merlot or Pinot Noir.
BUT, I personally think that because this meal is somewhat heavily tomato-based, a full-bodied cabernet sauvignon is a better match.
(This might also be because I LOVE CAB.)
Here’s a budget-friendly selection we enjoy: 2015 Dark Horse Cabernet Sauvignon
This one we like for a special occasion: 2013 Louis M. Martini Alexander Valley Cabernet Sauvignon
What’s your favorite red!? Comment below!
TIME SAVER: Cube the chicken before you cook it on the stove, then put the lid on the pan and it’ll be cooked in 7 minutes instead of cooking full chicken breasts then cutting them or shredding them afterward.
I hope you also get to experience ZERO leftovers after serving this dish!