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Crispy Baked Chicken Parmesan



For Sauce

  • ¼ cup olive oil
  • 1 cup finely chopped onion
  • 4 large garlic cloves minced
  • 1 28- oz 796 mL can unsalted diced tomatoes
  • 1 tsp kosher salt

For chicken

  • 2 cups panko breadcrumbs
  • ½ cup finely grated parmesan cheese
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • 1 ½ lbs chicken tenders or fillets
  • 2 large eggs
  • 1 heaping cup Horizon Organic Shredded Mozzarella
  • Cooked spaghetti to serve (optional)


  • Preheat oven to 450º (on convection, if you have it). Place an oiled wire rack inside a baking sheet.
  • To make sauce, heat olive oil over medium in a medium saucepan. Cook onion until translucent, about 10 minutes, then add garlic and cook a minute more. Stir in tomatoes and salt, then reduce heat and simmer for 20 minutes. Use an immersion blender to puree, or carefully blend in two batches in a regular blender.
  • In a shallow baking dish, whisk breadcrumbs with parmesan, olive oil, and salt. In a separate dish, beat the eggs. Dip chicken first in the beaten egg, then in the breadcrumb mixture and place on the prepared rack. Bake chicken for 10 minutes, then remove and turn on broiler. Top chicken with mozzarella, then return to oven and broil until golden and bubbly, and chicken reaches 165ºF, about 4 minutes more. Serve atop tomato sauce with hot, cooked spaghetti, if desired.