We were thinking up ways to combine different dishes in unusual ways one night and got out the white board =X This is the second idea we came up with (Blake Approved) and tested it in our kitchen last night. It came out awesome.

The Tikka sauce came from this Cooks Illustrated recipe – Chicken Tikka Masala

The Chicken Parmesan came from this Cooks Illustrated recipe – Lighter Chicken Parmesan with Simple Tomato Sauce


1 1/2 cups panko (Japanese-style bread crumbs)
1 Tbsp olive oil
1 oz grated parmesan cheese (about 1/2 cup), plus extra for serving
1/2 cup unbleached all-purpose flour
1 1/2 tsp garlic powder
2 large eggs
Vegetable cooking spray
3 large boneless, skinless chicken breasts (about 8 ounces each), trimmed of excess fat and sliced into cutlets
3 oz shredded part-skim mozzarella cheese (about 3/4 cup)
Masala Sauce
3 Tbsp vegetable oil
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
2 tsp grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
1 Tbsp tomato paste
1 Tbsp garam masala (see note above)
1 (28-ounce) can crushed tomatoes
2 tsp sugar
1 tsp table salt
1/2 cup heavy cream
1/2 cup chopped fresh cilantro leaves



** Note: Extra sauce can top a side pasta/rice or freeze it for later.

1. Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes.

2. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil.

3. Reduce heat to medium-low and simmer for about 15 minutes or until thickened, stirring occasionally. You don’t want a runny sauce because this goes on top the parmesan chicken and we don’t want the chicken to get soggy.

4. Stir in cream, cilantro, adjust seasoning with salt, pepper, and/or sugar then return to simmer. Remove pan from heat and cover to keep warm.


1. Adjust an oven rack to the middle position and heat the oven to 475 degrees. Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray.

2. Combine the bread crumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan. This will be the final coating for the chicken.

3. In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the eggs.

4. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the eggs, and finally coat with the bread crumbs, pressing on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.

5. Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes or until your instant read thermometer reads 160.

6. Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella and sprinkle with extra parmesan. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes.