Sheet Pan Suppers - Cookbook Review + Recipe

Sheet Pan Suppers: 120 Recipes For Simple, Surprising, Hands-Off Meals Straight From the Oven by Molly Gilbert (Amazon Link)

I love the concept of this book.  Chop some stuff up and roast it for a delicious, simple, and relatively tasty dinner.  There are some tasty looking recipes - Fresh Tomato Bruschetta, Crispy Chicken Strips and Biscuits, Cheesy Herb Focaccia, Ham and Swiss Pastry Braid, and Banana Cinnamon Toast are a few of the ones I have marked to try.  However, I wasn't quite as inspired by this cookbook as I wanted to be.  There were some delicious looking recipes bit there were a lot more that didn't really appeal to me or I knew wouldn't work for my seriously picky family.  Recipes like Spaghetti Squash "Noodle" Bowls,  Portabella Cap Pizzas with Garlic Knots, and Roasted Fennel Panzanella would probably cause a mutiny among my family.  It'd be a quieter mutiny now that we're down to 4 with the 2 girls at school but I think they could take me.  There's also a good number of seafood dishes which don't appeal to us.  So while this didn't work for me I still think it's a great cookbook - particularly if you enjoy seafood - and the concept is awesome.

For the recipe I immediately knew which one I had to share!  This Chicken Parmesan is a game changer!  Chicken Parm is one of my favorite meals but I've always disliked making it at home because the frying makes such a mess. This sheet pan version is very good and you still get all the crispy chicken goodness without nearly as much oil.

1 1/2 cups panko bread crumbs
2 teaspoons garlic powder
2 teaspoons oregano
2 tablespoons sweet or smoked paprika
1 teaspoon kosher salt
1/2 cup flour
1/2 teaspoon freshly ground black pepper
2 large eggs
4 to 6 boneless skinless chicken breasts, cut or pounded to about 1/2 inch thick
1 jar (24 ounces) good quality marinara sauce
6 to 8 slices provolone
1/4 cup Parmesan cheese

Preheat the oven to 400 with a rack in the upper third.  Generously mist a sheet pan with cooking spray.

Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine.  In another bowl whisk together the flour, remaining 1/2 teaspoon salt, and teh pepper.  In a third shallow bowl, whisk together the eggs.

Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the eggs, and finally in the panko mixture, patting to coat thoroughly on both sides.  Place the breaded chicken cutlets on the prepared pan.  Mist the chicken with cooking spray to lightly coat.

Bake the chicken until panko has browned and the cutlets are almost entirely cooked through(they'll no longer feel squishy when you poke them), about 15 minutes.

Remove the pan from the oven.  Top each chicken cutlet with about 1/2 cup marinara sauce and the provolone and Parmesan and return to the oven.  Bake until the cheese is melted and bubbly, an additional 10 minutes.

My Changes: I used an Italian seasoning blend because I was out of straight oregano and I thought that seemed like too much paprika so I cut that down by quite a bit - I think to just a heaping teaspoon.  I used mozzarella slices instead of provolone and I forgot the Parmesan because somehow I never noticed that part until today when I was typing out the recipe!  I also used only a few spoonfuls of the marinara and that seemed to cover the chicken really well and I still had some left over for the spaghetti.

My Results: Yum!  They're crispy and cheesy and everything that Chicken Parmesan should be.  Plus this method is just crazy simple.

I'm linking up with Weekend Cooking hosted by Beth Fish Reads