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cahyo_semakinsukses
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Sunday 01 November 2026 11:15:01 GMT
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Sheet Pan Chicken Parm Recipe Serves 4 Ready in 30 minutes 1 (24 to 32-oz) jar marinara 3 tbsp of double-concentrated tomato paste 2 tbsp Pizza Party spice blend (see note) 2 tbsp olive oil, plus more for drizzling salt 1 to 1 ¼ lbs thin-sliced chicken breast cutlets ½ c seasoned Italian breadcrumbs ½ c grated parm 6 to 8 oz grated part-skim mozzarella To serve: green salad and crusty bread Set a rack about 8-inches away from the broilers heating element. Heat the broiler to high. Pour the marinara across a sheet tray. In a large bowl, stir together the tomato paste, spice blend, olive oil, and salt. (I use a scant teaspoon kosher salt.) Add the chicken cutlets then use your hands to evenly massage on the paste. {If you have time, marinate overnight.} Arrange the cutlets on top of the marinara and broil, rotating the pan and cutlets as needed, until charred and cooked through. Because the chicken is thinly sliced, this takes less time than you think, 8 to 10 minutes. Meanwhile, stir together the breadcrumbs and parm. Sprinkle over the cheese, then scatter over the crumbs, with the majority of them right on the cutlets. Gently press the crumbs onto the cutlets and generously drizzle with oil. Broil, rotating the pan as needed, until golden and crisp, 2 to 4 minutes. Serve right away with a simple green salad and crusty bread alongside. NOTES Swap the pizza party for 1 ½ tablespoons Italian seasoning, 1 teaspoon garlic powder, and ½ teaspoon chili flakes Many grocery stores sell chicken breasts that are already thinly sliced into quick-cooking cutlets. If they are not available where you shop, buy boneless, skinless chicken breast and slice each one in half horizontally with a sharp knife. Don’t waste your time pounding; you are not a nonna.
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