Chicken Parmesan Bake
Crispy, golden-breaded chicken breasts baked under tangy marinara and gooey mozzarella for a hassle-free spin on classic Chicken Parmesan. Ready in under 40 minutes, it’s the perfect weeknight dinner that feels like a treat.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter room temperature
- 1½ cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- For the Swirl:
- ½ cup raspberry preserves slightly warmed
For the Coating:
- 2 cups sweetened shredded coconut
- Powdered sugar optional, for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup dome pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar, then beat in eggs and vanilla.
- Alternate adding flour mixture and milk.
- Pour half the batter into the pan.
- Swirl in raspberry preserves. Top with remaining batter.
- Bake for 45–55 minutes. Cool 10 minutes, then invert and cool completely.
- See full steps with tips & photos → https://p4pd.org/raspberry-coconut-cake/
Notes
- Make-Ahead: Bread the chicken and refrigerate (covered) up to 4 hours ahead; bake just before serving.
- Breadcrumb Swap: Use Italian-seasoned breadcrumbs or add 1 Tbsp chopped fresh basil to the mix.
- Gluten-Free: Substitute gluten-free panko and ensure your marinara is gluten-free.