Ingredients with Measurements:
- 4 plant-based chicken breasts
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)
- 1 cup panko breadcrumbs
- 1/2 cup vegan parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup vegan mozzarella cheese
- Fresh basil leaves, chopped (for garnish)
Special Equipment Needed:
- Baking sheet
- Parchment paper
- Large skillet
- Tongs
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix together the flour, garlic powder, onion powder, oregano, basil, salt, and black pepper.
3. In another shallow bowl, whisk together the flax eggs.
4. In a third shallow bowl, mix together the panko breadcrumbs and vegan parmesan cheese.
5. Dip each plant-based chicken breast into the flour mixture, then the flax eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the chicken to make sure they stick.
6. Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 2-3 minutes on each side, until golden brown.
7. Transfer the chicken breasts to the prepared baking sheet and bake for 10-12 minutes, until cooked through.
8. Remove the chicken from the oven and spoon marinara sauce over each breast. Sprinkle with vegan mozzarella cheese.
9. Return the chicken to the oven and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
10. Garnish with chopped fresh basil leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 38g
Protein: 26g
Sodium: 1200mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Instead of plant-based chicken breasts, you can use tofu or seitan.
- Instead of flax eggs, you can use aquafaba (the liquid from a can of chickpeas).
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of vegan parmesan cheese, you can use nutritional yeast.
Variations:
- Add sliced mushrooms to the marinara sauce for extra flavor.
- Use different herbs and spices in the breading mixture, such as paprika or thyme.
- Serve the chicken over a bed of spaghetti or zucchini noodles.
Tips and Tricks:
- Make sure to press the breadcrumbs onto the chicken firmly to ensure they stick.
- If the breading mixture is not sticking to the chicken, dip it in a little bit of water before dipping it in the flour mixture.
- You can make the chicken ahead of time and store it in the refrigerator until ready to bake.
Storage Instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in the oven at 350°F (175°C) for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the chicken on a bed of marinara sauce and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side salad or garlic bread.
Suggested Side Dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Steamed broccoli
Troubleshooting Advice:
- If the breading is falling off the chicken, make sure to press it on firmly and use enough oil in the skillet.
- If the chicken is not cooked through after baking, return it to the oven for a few more minutes.
Food Safety Advice:
Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food History:
Chicken Parmigiana is a classic Italian-American dish that originated in the United States in the early 20th century.
Flavor Profiles:
Savory, tangy, cheesy
Serving Suggestions:
Serve hot with a side salad or garlic bread.
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