Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.
Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.
Redpack is also offering one reader the chance to win the same kit I was sent! It includes:
- 1 20-oz can of Redpack crushed tomatoes
- 1 28-oz can of Redpack whole peeled tomatoes
- 1 28-oz can of Redpack diced tomatoes
- 1 6-oz can of Redpack tomato paste
Details on how to enter after the recipe below.
Redpack is also hosting a Facebook promotion running until March 4Â where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.
Ingredients:
- 3/4 cup Italian breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 cup flour
- 2 eggs, lightly beaten
- 4 boneless skinless chicken breasts
- cooking spray
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 3 shallots, peeled and chopped
- 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
- 1 teaspoon fresh oregano
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper
- 1/2 cup chopped fresh basil
- 3/4 cup shredded mozzarella cheese
Preheat your oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
Combine the breadcrumbs and Parmesan cheese in a shallow bowl. Add the flour to another shallow bowl, and the beaten eggs to a third shallow bowl. Set up the bowls in the following order — flour, egg, breadcrumb mixture.
Coat the chicken breasts in flour, shaking off excess, then coat the chicken in the eggs, followed by the breadcrumb mixture. Add each coated chicken breast to the prepared baking dish.
Add the dish to the oven for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs have browned a bit.
While waiting for the chicken to cook, heat 3 tablespoons olive oil over medium heat, swirling to coat the pan. Add the garlic and shallots.
Cook, stirring occasionally, until tender.
Add the crushed tomatoes, oregano, parsley,and  crushed red pepper.
Stir to combine, cover, and simmer for 10 minutes; the sauce will thicken up.
Mix in the basil and season with salt and pepper.
When the chicken is cooked, spoon the tomato sauce over the chicken.
Top with the mozzarella cheese.
Bake for another 5 minutes, or until the cheese has melted.
Garnish with fresh chopped basil leaves and serve with pasta, if desired.
The chicken is surprisingly juicy and the breadcrumb mixture helps soak up some of the sauce.
Plus anything covered in cheese is bound to be delicious! This is such a great comfort food option.
This is a sponsored post from Redpack Tomatoes. All opinions expressed are my own.
Want to win your own Redpack Kit? Enter below! {This giveaway is now CLOSED}
- 3/4 cup Italian breadcrumbs
- 3/4 cup grated Parmesan cheese
- 1 cup flour
- 2 eggs, lightly beaten
- 4 boneless skinless chicken breasts
- cooking spray
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 3 shallots, peeled and chopped
- 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
- 1 teaspoon fresh oregano
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon crushed red pepper
- 1/2 cup chopped fresh basil
- 3/4 cup shredded mozzarella cheese
- Preheat your oven to 400 degrees F. Coat a shallow baking dish with cooking spray.
- Combine the breadcrumbs and Parmesan cheese in a shallow bowl. Add the flour to another shallow bowl, and the beaten eggs to a third shallow bowl. Set up the bowls in the following order — flour, egg, breadcrumb mixture.
- Coat the chicken breasts in flour, shaking off excess, then coat the chicken in the eggs, followed by the breadcrumb mixture. Add each coated chicken breast to the prepared baking dish.
- Add the dish to the oven for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs have browned a bit.
- While waiting for the chicken to cook, heat 3 tablespoons olive oil over medium heat, swirling to coat the pan. Add the garlic and shallots.
- Cook, stirring occasionally, until tender.
- Add the crushed tomatoes, oregano, parsley,and crushed red pepper.
- Stir to combine, cover, and simmer for 10 minutes; the sauce will thicken up.
- Mix in the basil and season with salt and pepper.
- When the chicken is cooked, spoon the tomato sauce over the chicken.
- Top with the mozzarella cheese.
- Bake for another 5 minutes, or until the cheese has melted.
- Garnish with fresh chopped basil leaves and serve with pasta, if desired.
This looks amazing and fairly simple. ☺
Definitely a recipe I will try.
I would make lasagna.
Love the baked version 🙂 have to try it 🙂
Sounds delish! I wonder how it would be with pork chops?
I would cook a big pot veggie soup!
I will make shrimp parmesan with a homemade tomato sauce.
I would love to make stuffed shells with the red pack.
This chicken parmesan recipe looks pretty good! I may try that with the penne pasta next time I make my own chicken parmesan recipe.