BAKED CHICKEN PARM RECIPES

Steps:

• Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
• Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
• Lightly spray a little more oil on top and bake in the oven for 25 minutes.
• Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
• Bake 5 more minutes or until cheese is melted.

Steps:

• Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
• Fill a large bowl with 6 cups of water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve. (if using table salt, or sea salt, or Mortons, use half)
• Add the chicken breasts to the water and let them sit, refrigerated at least 1 hour, or up to 2 to brine.
• Remove from water, pat dry with paper towels and discard the water.
• Preheat oven 425F degrees. Spray a 9 x 12 baking dish with olive oil.
• In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Rub the spice mix over the chicken and transfer to the baking dish.
• Spread the mayonnaise evenly over the top of each breast then sprinkle with panko and Parmesan. Spray the top with olive oil spray.
• Bake until chicken reaches a minimum internal temperature of 165 degrees, 24-27 minutes.
• While the chicken bakes, slice lemon into wedges and serve with chicken.