I'm going to be 100% honest with you--I made this dinner in mid-November. We were having guests for dinner, and one of them doesn't eat red meat. I found this recipe on "The Pioneer Woman Cooks" and I decided that this would be the perfect solution. I've made Chicken Parmesan many times, so I didn't really need a recipe. I will give Ree Drummond credit for inspiring me to make this!
If you've never made Chicken Parmesan (or Parmigiana, as "Ree" calls it), you need marinara sauce. I stopped buying bottled spaghetti sauce years ago, because I found that making your own sauce is so easy, and I think it tastes much better. I try to buy San Marzano crushed tomatoes to make my own sauce. They're a little more expensive, but they taste so good. I haven't photographed a tutorial on how to make marinara sauce, but the Pioneer Woman has. I'll give you the link for that at the end of this recipe. Let's begin:
I simply return the chicken to the sauce-- and here's where I improvised. Instead of adding more Parmesan cheese on top of the chicken, I added fresh mozarella. When I lifted the lid, to take a photo, the cheese hadn't fully melted. In the end, it did!
I have some cooking to do, now! Hopefully, I'll catch up in posting what I've made very soon!