How to Make Crispy Baked Chicken Parmesan - A Step-by-Step Guide

Looking for a delicious and easy-to-make dinner recipe that the whole family will love? Then look no further than this Crispy Baked Chicken Parmesan. This classic Italian dish features tender and juicy chicken breasts coated in a crunchy breadcrumb and Parmesan cheese crust, topped with marinara sauce and melted mozzarella cheese. The best part? This recipe is baked, not fried, making it a healthier alternative to the traditional version.

With a prep time of just 15 minutes and a cook...

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Ingredients

  • 2 ½ pounds Tyson® Crispy Chicken Strips
  • 1 (8 ounce) package vermicelli pasta
  • 1 tablespoon vegetable oil
  • 3 cloves garlic, chopped
  • 1 cup onion, diced
  • 4 Roma tomatoes, seeded and chopped
  • 1 (15 ounce) can diced tomatoes, with juice
  • 1 (16 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons salt
  • ½ teaspoon pepper
  • ¼ cup chopped fresh basil
  • 1 (8 ounce) package fresh mozzarella cheese, sliced

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat oven to 400 degrees F. Place Crispy Chicken Strips on a foil-lined baking sheet.
  • Bake in the preheated oven for 18 to 20 minutes.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
  • While Chicken Strips and vermicelli are cooking, heat oil in a large skillet over medium heat and saute garlic and onion for 5 minutes. Add tomatoes and heat for an additional 5 minutes. Stir in diced tomatoes and sauce; bring to a boil. Boil for 5 minutes. Reduce heat to low and stir in tomato paste, salt, pepper, and basil and continue to heat for 10 minutes.
  • When Crispy Chicken Strips are cooked, remove from oven and leave on the same baking sheet. Place 1 slice of mozzarella cheese on each Chicken Strip and cover with 1/4 cup of the basil tomato sauce. Return to the oven and heat for 5 minutes or until cheese has melted. Serve over drained vermicelli.
  • Nutrition

    543 cal.

    • Total Fat: 21g
    • Saturated Fat: 7g
    • Cholesterol: 62mg
    • Sodium: 1846mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 32g
    • Vitamin C: 15mg
    • Calcium: 207mg
    • Iron: 3mg
    • Potassium: 462mg