[00:02] foodwishes.com with easy chicken parm for one. That's right, we've miniaturized our very popular chicken parm casserole, which uses a very fast and easy no-fry method, and we get the same amazing
[00:17] results as traditional chicken parm without having to do any of the work. And to get started, we're going to prep some kind of small casserole or baking dish by drizzling in a few teaspoons of olive oil,
[00:29] flakes. And once that's set, we will take a boneless, skinless chicken breast, and we'll place that in smooth side down, and we will generously season the top with some salt, as well as a nice pinch
[00:42] of freshly ground black pepper. And as you can probably see, this one attached, but if your chicken breast did come with that, it's going to work exactly the same, except it might just take a little longer to cook.
[00:56] And once we have that side seasoned, we'll go ahead and flip it over and do the exact same thing to the other side. And this was a fairly large breast that was just over 8 oz, which means we are going to need a certain amount of salt
[01:09] to season it properly, but depending on how salty your croutons are, you may need to adjust that slightly. But anyway, once that's been salt and peppered, we will grab some marinara sauce, and we will spoon a generous
[01:21] portion over the top. And ideally, that's homemade using one of our recipes, of course, but if there was ever a recipe where you could get away using a prepared jar from the store, this would be the recipe.
[01:34] Plus, we're making this for one, so there's not going to be anyone around to And once that has been sauced, we will top that with half of our cheese, and we'll be using two kinds, some mozzarella, of course,
[01:48] and we definitely want to try to use the low-moisture variety, and not that soft, wet, sticky, fresh stuff. And once that's been applied, we'll also Parmesan. And of course, we're using the real
[02:01] stuff. Parmigiano-Reggiano. And once our sauce has been cheesed, we will grab the key to the whole operation, some crispy croutons. store-bought, I do like to break about half of them up so that we get a nice
[02:16] diverse array of sizes. Okay, if you're using those small square ones, you can just put them on as is, since those are probably too hard to break up. But since these were kind of flat and relatively large, I did break
[02:29] on whole. And as you will hopefully see, feel, and simulate the crunchy coating on a properly cooked chicken parm. Except, maybe even better. And I'm going to talk more about that
[02:43] later. But once our crouton is on, we will go ahead and top this with the rest All right, mozzarella first, followed by the Parmesan. And of course, if you want to use some other Italian cheeses, like provolone or
[02:57] pecorino, go ahead. I mean, you are after all the Chef John of making chicken parm just for one. But no matter what you use, once that's been scattered over, this is ready to place into the center of a 400° oven
[03:11] for about 30 to 35 minutes, or until our chicken's cooked through, and it hopefully looks like this. Oh yeah, now that looks enticing. And it looks done. But let's not guess. Let's go ahead and grab a thermometer,
[03:26] proper internal temp, which for me is going to be somewhere between 145° and frame here, so you can see that was just about And that's it. We'll let this rest for about 5 minutes before we serve it.
[03:41] During which time, if we want, we can garnish the top with some freshly chopped Italian parsley. And that's it. I'm going to pick that up and transfer it onto a towel, so it doesn't slide all over when I go in for the official
[03:53] taste. And that, my friends, if everything goes according to plan, chicken parmesan. And above and beyond the flavor, we as well. Except with classic chicken parm, even
[04:09] perfectly, once the sauce and cheese gets involved, you do lose a lot of that crispy texture. Whereas with this method, our croutons mostly stay nice So, besides being way easier and way faster, and not requiring any messy
[04:25] dredging or pan frying, I think this method might actually give us a better Since we should be enjoying crispy crunchy goodness in almost every bite. parm casserole recipe, I actually had you brown the chicken breast first in a
[04:41] Which I did not do here to save you a step. And I was curious how big of a difference that was going to make. But as it turns out, I could not tell the difference. So, basically, we made that very easy recipe even easier.
[04:55] And usually, there's some sacrifices and compromises involved when we're using one of these time-saving recipe hacks. But here, that is certainly not the case, which is why I really do hope you give it a try soon.
[05:08] So, please follow the links below for the ingredient amounts, a printable usual. And as always, And as always, enjoy.