Make This Cheesy Chicken Parm Ahead for a Quick Meal for Guests

Chicken parm can be a deliciously simple meal!

Juicy chicken, a crisp breadcrumb coating, and gooey melted cheese—it’s one of the most popular chicken dishes of all time. With a little help from a pro, your chicken parm will taste absolutely perfect.

Marguerite Henderson shared her recipe for chicken parmigiana. It’s one of her favorite dishes to make when company comes over, as it’s easy to make ahead and bake right when you’re ready to serve.

Use fresh, sliced mozzarella over shredded mozzarella. It will give your chicken parmigiana a deliciously gooey finish.

Marguerite loves to serve the chicken parm over spaghetti squash for a healthier and veggie-packed dinner.

Chicken Parmigiana with Squash ‘Spaghetti’

Recipe by Marguerite Henderson
Serves 4

INGREDIENTS

• 4 boneless and skinless chicken breast halves
• 1 cup flour
• 2 large eggs
• 2 cups breadcrumbs mixed with 1 tsp. salt, ½ tsp. black pepper + 1 tsp. dried Italian seasoning
• 2 T. grated Parmesan cheese
• ¼ cup vegetable oil + 2 T. butter
• 1 cup prepared marinara or basil tomato sauce
• 4 slices of fresh mozzarella
• ½ cup grated Parmesan cheese
• 1 T. chopped fresh parsley
• 1 T. chopped fresh basil leaves

INSTRUCTIONS

1. Lay the chicken on a chopping board with plastic wrap under the chicken. Butterfly the chicken with a sharp knife. With a meat mallet and using more plastic wrap on the top of chicken, pound on both sides to flatten.
2. Have the flour ready in a bowl or on parchment paper. Beat eggs in shallow bowl. Mix the breadcrumbs with the salt, pepper and Italian seasoning in another shallow bowl or on parchment paper.
3. Dredge the chicken breasts in flour on both sides. Dip in eggs, both sides. Dredge in breadcrumbs on both sides. Set aside.
4. Heat the vegetable oil and butter in large skillet over medium heat for 1-2 minutes. When hot, add one or two (how many will fit) chicken breasts; cook for 3 minutes per side until golden brown.
5. Transfer to a baking sheet with parchment paper.
6. Spread about ¼ cup tomato sauce on each. Top with mozzarella slices. Sprinkle on the parmesan cheese. (Can be made hours in advance, refrigerate until ready to bake). Heat oven to 400o. Place chicken on the middle rack. Bake for 10 minutes until cheese is melted and very slightly browned. Serve at once over “Squash Spaghetti”.

Squash ‘Spaghetti’

Serves 4

INGREDIENTS

• 2 zucchini and 2 yellow squashes, cut into “spaghetti” strips with a mandolin, or buy the precut in supermarket vegetable section
• 2 T. olive oil and 3 cloves garlic, minced
• 1 tsp. salt + ½ tsp. black pepper

INSTRUCTIONS

1. Heat a large skillet and add oil and garlic. Sauté for 1 minute until fragrant. Add the squash, stir well; cover and cook for 5 minutes until soft. Add salt and pepper. Taste for seasoning. Serve a generous portion of the squash underneath the prepared chicken.

Find more food from Marguerite on Instagram, @mangiabene801.