Baked Chicken Parmesan With Bucatini
The best baked chicken parmesan recipe honors heroes in the kitchen as well as sports heroes.
Equipment
- Molcajete y Tejolote optional
- Kitchen Mallet
- Parchment Paper
- Learning Tower as needed
Ingredients
- ¼ cup all-purpose einkorn flour
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon dijon mustard
- 1 ¼ cups panko bread crumbs
- ¼ cup parmesan cheese grated
- 4 chicken breasts boneless, skinless
- 2 cups tomato sauce
- 8 oz mozzarella cheese fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- extra-virgin olive oil
- basil fresh
- bucatini pasta
Instructions
- Wash your hands with soap and water. Turn the oven on 425 °F and gather your equipment.
- Set Up the Dredging Station: In bowl 1: use a whisk to combine the flour, salt, and pepper. You can weigh the flour using a kitchen scale or practice estimation with the kids. In bowl 2: use the same whisk to combine the eggs, milk, and mustard. Use a measuring cup for the milk. In bowl 3: combine the panko and parmesan. This is another one where you can practice estimation or work on weights and measures using a kitchen scale.
- Pound the Chicken: Line a clean surface with parchment paper. Place the chicken breasts on top and cover with another layer of parchment paper. Once your chicken is sandwiched between the two layers, you're ready to pound it until it's about ½ inch thick. Pat them dry with a paper towel and sprinkle a pinch of salt on each side.
- Run the Chicken Through the Dredging Station: Grab your first chicken breast and get going. Dredge the chicken through the flour so that both sides are lightly covered. Next, move over to the egg mixture and dunk that chicken breast. Finally, dredge the chicken through the panko mixture. Press down to get a good crust. Place it on a clean plate and repeat with the remaining chicken breasts.
- Pour about 1 inch of oil into a large pan and turn the stove on medium-high heat. While the oil is heating, line a clean plate with paper towels or a clean cloth. Once the oil is shimmering, around 350 °F, you're ready for the next step.
- Use tongs to transfer two of the chicken breasts to the pan. Cook them for 2 to 3 minutes on each side, using the tongs to flip them. They should be golden brown when finished, but not quite cooked all the way through. Transfer them to the clean plate and repeat with the remaining 2 breasts. Turn off the stove when finished.
- Spread half of your sauce along the bottom of a large baking dish.
- Place the chicken breasts on top of the sauce in a single layer. Use a spoon to cover the chicken with the remaining sauce. Place a couple of pieces of mozzarella on top of each chicken breast.
- Bake the chicken for 15 to 20 minutes or until the chicken is completely cooked and the mozzarella starts to brown. While the chicken is baking, chop some fresh basil. Turn off the oven when finished.
- Serve baked chicken parmesan family-style with chopped basil, extra parmesan, and bucatini.
Notes
- Cook to internal temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/baked-chicken-parmesan
Nutrition
Calories: 316kcalCarbohydrates: 14gProtein: 36gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 140mgSodium: 746mgPotassium: 682mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 6mgCalcium: 239mgIron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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