Convection Recipe: Chicken Parmigiana
Boneless chicken gets a double-cheese effect when Parmesan-coated poultry bakes with a marinara sauce that gets cozy under a blanket of melted mozzarella. Save a few calories by avoiding the deep fryer and baking the chicken with cornflakes, Parmesan and parsley until crisp. Complete the meal with a salad and angel hair pasta.
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic salt
- 1/3 cup cornflakes, crushed
- 1/2 cup grated Parmesan cheese (two 1/4-cup portions)
- 1 teaspoon dried parsley
- 2 large boneless chicken breasts (about 2 pounds), skin removed
- 1 egg, beaten
- 1/2 cup shredded mozzarella cheese
- Chopped parsley, for garnish
Mix marinara sauce, Italian seasoning and garlic salt in a 2-cup microwaveable measuring cup. Cover with wax paper. Microwave 2 minutes on high (100%). Stir. Reduce power to medium (50%). Microwave 5 minutes and stir once. Set sauce aside.
Mix cornflakes, 1/4 cup grated Parmesan cheese and dried parsley. Dip chicken in beaten egg, then in cornflake mixture. Place in 12-by-8-inch rectangular dish or 10-inch square dish. Cover with wax paper. Microwave at medium-high (70%) until chicken is tender, about 9 to 14 minutes. Halfway through cooking, rearrange chicken, but do not turn over.
Pour marinara sauce over chicken and cover with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Microwave at medium-high (70%) until mozzarella melts and sauce is hot, about 2 to 5 1/2 minutes. Garnish with chopped parsley.
Makes 4 to 6 servings.
Source: Ann Consentino, RV culinary expert