Baked Chicken Parm


  • 4 boneless, skinless chicken breasts (about 3 pounds)
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 4 tablespoons butter
  • 1 cup seasoned breadcrumbs
  • 1/3 cup grated Parmesan cheese
  • 1-1/2 cups marinara sauce
  • 1 cup Italian-style cheese blend


  1. Preheat oven to 450 degrees, and line a baking pan with parchment paper or non-stick foil.
  2. Slice the chicken breasts in half, lengthwise, and season with Adobo and pepper (or your preferred seasonings).
  3. Melt the butter in a microwave-safe bowl.
  4. In another bowl, combine breadcrumbs and Parmesan cheese.
  5. Dip the chicken into the butter (both sides) and then in the bread crumbs, making sure all sides are coated evenly.
  6. Place the chicken onto the prepared baking pan.
  7. Bake in the preheated oven for 25-30 minutes, until breadcrumb coating is golden brown.
  8. Remove from oven and spoon about 2 tablespoons of marinara sauce over each piece of chicken.
  9. Top each piece of chicken with 2 tablespoons of cheese.
  10. Return the pan to the oven and cook another 5-7 minutes until the cheese is melted and bubbly.
  11. Serve hot over your favorite pasta with leftover marinara, if desired.

The original recipe, from which this tasty dish was derived, can be found here.

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