RACHAEL RAY CHICKEN PARMESAN RECIPES RECIPES

Steps:

• Preheat oven to 375°F
• Set up a breading station: In a shallow dish, combine almond meal, panko, salt, pepper, Parmigiano-Reggiano and lemon zest
• Whisk eggs with a few tablespoons of water in another dish and in a third, place flour, some salt and pepper
• Season each chicken breast on both sides with salt and pepper and dredge first in flour, then egg and finally in the breadcrumb mixture
• Place the breaded chicken cutlets on a rack set on a baking sheet and spray both sides of the coated chicken liberally with olive oil cooking spray
• Bake until crispy and cooked through, about 15-20 minutes
• Remove from oven and preheat the broiler to high
• Spread half the marinara sauce on top of each cutlet and top the sauce with half the shredded mozzarella
• Place under the broiler until the cheese is bubbly and beginning to brown, about 3-4 minutes
• Sprinkle with a bit more Parmigiano-Reggiano cheese, garnish with torn basil and serve with a simple arugula salad dressed with lemon juice, olive oil, salt and pepper alongside

Steps:

• Heat the oven to 350°F
• Bring a large pot of water to a boil and add the salt
• Add the penne and cook, stirring occasionally, until tender but still firm to the bite
• Drain the penne in a colander and put in a mixing bowl
• Add the chicken pieces, pasta sauce, Parmigiano-Reggiano, and Fontina and stir well to combine
• Pour the mixture into a 9-by-13-inch baking dish
• Cover with aluminum foil and bake for 35 minutes
• Remove the foil and sprinkle the mozzarella evenly on top
• Bake until heated through and the cheeses are melted, about 25 minutes
• Let sit for 5 to 10 minutes, then sprinkle with the basil before serving