Hi, i have some chicken ready for an oven baked chicken parmigiana but i usually do smaller portions on the range. this always turned out okay, but the sauce would always crackle and pop and i would have to turn over the chicken, check the doneness, and then add the sauce and cheese for a quick melt.
i want to do it in the oven, but i'm wondering: do i cook on 375 or 400 for 10-20 mins and then add the sauce and cheese and cook for another ten or is there a way that i can add the sauce and cheese from the beginning and have it bake without burning?
bon appetit
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