Chicken Parmesan Bake

Sometimes I eat because I have to. Or I'm hungry. But sometimes I eat because I want to. On these occasions, it's usually 'comfort food' I'm after, and Italian cuisine is often my 'go-to' for comfort foods. One of my favorite dishes, that I've probably cooked a thousand times, is from a Chicken Parmesan Bake recipe. Not only is it delicious, but it's also really easy.

Chicken parmigiana (or chicken parmesan � also colloquially referred to as 'chicken parm' in the United States and Canada) is an Italian-American dish (although other countries have also laid claim to this popular dish). It usually consists of a breaded chicken breast that is smothered with tomato sauce (marinara), mozzarella, parmesan and provolone cheese, sometimes with a slice of ham or bacon added (although not all chefs agree to the addition of pork). Chicken Parmesan is often served in the U.S. and Canada as an entr�e, sometimes with a side of pasta. Chicken parmesan is also offered as a sandwich (which simply puts chicken parmesan between two slices of bread). The New York Times first published a recipe for chicken parmesan in 1962. Interestingly, chicken parm is considered a staple 'pub grub' in Australia, where it is regularly served with a side of chips and salad. Although it is disputed as to when chicken parmesan first appeared in Australian restaurants, a meal by the same name was served in Adelaide as early as 1953.

While all elements of a dish are arguably equally important, I find myself gravitating towards a really good marinara sauce. Marinara is an Italian sauce originating in Naples. It is usually made with tomatoes, garlic, onions and herbs (with other variations sometimes including capers, olives, and various spices). Marinara sauce is widely used in Italian-American cuisine (and has diverged from its 'Old World' origins). As with many foods, the exact origin of marinara sauce is unknown, but folk tales state that cooks aboard Neapolitan ships invented in the mid-16th century. It was resistant to spoiling due to the high acid of tomatoes, which made it ideal for lengthy voyages hundreds of years before the invention of refrigeration methods. However, the first Italian cookbook to include marinara sauce was written and published in 1692 by Antonio Latini (although his early sauce was more like a modern tomato salsa).

This Chicken Parmesan Bake, however, deviates from traditional chicken parmesan. Rather than using full chicken breasts, coating them with breadcrumbs and then smothering them with sweet, tangy marinara and gooey cheese, this chicken 'parm' recipe deconstructs the dish into a casserole or 'bake'. For this, you will need a fully cooked rotisserie chicken (however, if you happen to have extra chicken at home you can simply cook it (unseasoned) and chop it up). The next step is to mix the chicken with the marinara sauce (pick a really good one � it will make all the difference, I promise!). After the chicken and marinara sauce are mixed, you start sprinkling on your seasoned bread crumbs and various cheeses. While this recipe calls for only mozzarella and parmesan, you can use almost any cheese (you'll want one with a similar consistency to mozzarella, though, for 'meltiness'). You can also use this opportunity to reduce the calories in your bake, and utilize light or low-fat cheeses (which taste just as good once cooked and melted, trust me!). You place your deconstructed chicken parmesan bake into the oven and 25-30 minutes, once the sauce is bubbling and the breadcrumbs are a golden brown, you're ready to chow down. You won't be disappointed.