The Best Parmesan Chicken Bake

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.

INGRIDIENT

DIRECTION

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.

Step: 3

Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.

Step: 4

Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

NUTRITION FACT

Per Serving: 477 calories; protein 40.3g; carbohydrates 28g; fat 21.7g; cholesterol 100.2mg; sodium 1022.4mg.

Depriving yourself can lead to overeating , 2.00 AM snacking, and mindless eating and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as unnecessary ). Meaning , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really will the burger and should have just enjoyed it in the first place."

Because it comes to eat on evening , overeating or eating too much of the wrong item of food can lead to trouble on sleeping. On the other side, a daylight food that is not eating to much food than satiating not make leave you want more and resulting in reaching for an eat bad food late-night side dish even closer to sleep .

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