Leave to rest on the tray for 5 minutes before serving. Stir together Bisquick, paprika, salt and pepper coat chicken.
If there is, put the chicken back in the oven for a few minutes. Melt butter in rectangular baking dish, 13x9x2 inches, in oven. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear make sure there is no pinkness remaining when the chicken is sliced.
If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. Top the chicken with sauce and mozzarella. Bake chicken parmesan at 400 degrees F for 15 minutes, or until golden and crispy. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don’t forget to check that each breast is cooked through. Dredge each of the chicken cutlets into the egg whites, then the bread crumb mixture. (Thicker chicken breasts will take longer to cook.) A 150–200g/5½–7oz skinless chicken breast fillet will need 16–18 minutes a 200–250g/7–9oz one 18–20 minutes and a 250–300g/9–10½ one 20–22 minutes. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.īake for 16–22 minutes, depending on size and thickness. Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch 2cm at the thickest part. Drizzle a little olive oil over each breast. Beautifully tender and succulent, baked chicken breasts cooked this way can be served hot or eaten cold for salads and sandwiches. Preheat oven to 425☏ 220☌ (standard ovens) or 390☏ 200☌ (fan forced or convection ovens). Place the chicken breast on the tray – if cooking more than one breast, space them well apart.
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