Plant-Based Chicken Parmesan
3 Breaded plant-based chicken filets or patties
¾ Cup shredded parmesan
2 Tablespoons extra virgin olive oil
¼ Cup minced sweet red pepper (green bell pepper is fine, too)
¼ Cup minced sweet onion (yellow or white onion is fine, too)
2 Garlic cloves crushed or finely minced
2 Teaspoons dried Italian seasonings
1 Large can tomato sauce
1 Box spaghetti of your choice
Preheat your oven according to the instructions that came with your plant-based chicken filets. Heat water in a large pot to make the pasta.
Rinse off the pepper, remove the core and seeds, then mince it. Peel and mince the onion. Peel the garlic and crush or mince it.
Preheat a large sauce pan over medium heat. Add olive oil and vegetables and saute. Should take 5-7 minutes. Stir in dried Italian seasonings. Pour in tomato sauce. Cover the pan and let the sauce simmer, stirring occasionally.
Spray your baking pan with non-stick spray or line it with foil. Bake the chicken filets for half the required time. Flip them and spoon the parmesan cheese on top. Place them back in the oven for the remaining time.
Prepare your pasta to be done at the same time as the chicken parmesan patties.
When the chicken is done, put it on a plate with the strained pasta. Add sauce to taste, and serve!
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