This recipe is in honor of my sweet niece Abby Kate who is convinced those of us who love the Italian dish, Chicken Parmesan are actually eating Chicken Farmer John!  Poor Farmer John.  It’s a shame he couldn’t have been a little more courageous.

This recipe is not fried, but prepared easily with a modest amount of melted butter and Panko bread crumbs.  The chicken is baked, then ladled with 20 Minute Marinara Sauce then served with noodles and fresh grated parmesan cheese. YUMM!

• 4-5 boneless skinless chicken breasts – rinsed and patted dry
• 1 1/2 cups Panko bread crumbs
• 6 Tablespoons real butter – melted
• 1 Tablespoon dried Italian spice blend
• 1 teasoon garlic salt
• 1 teaspoon pepper

In a medium size bowl, combine the melted butter and Panko bread crumbs.  Toss with a fork until crumbs are well coated.  Then add the Italian spice blend, garlic salt, and pepper and blend well.  Spray a 9×13 glass dish with cooking spray.  Arrange chicken breasts in dish and press about half the bread crumb mixture onto top sides of chicken pieces.  Then carefully turn chicken pieces over and press the remaining bread crumbs onto uncoated sides of chicken.  Place uncovered dish in a preheated 425 degree oven.  Cooking time will vary depending upon the thickness of the chicken breasts.  Approximate cooking time is 30-40 minutes, until chicken is fully cooked and  coating is a golden brown.

Serve with Marinara sauce and fresh grated Parmesan cheese.  Our family also enjoys this dish with Alfredo sauce too!

Here’s a photo of Aunt Tara with her niece and nephew.

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