Tips: Small chicken breasts work best here in terms of timing and the ratio of meat thickness to cheese and sauce. If you need to use larger ones, pound them between pieces of plastic wrap with a meat mallet or a small skillet to about 1/2-inch (12-mm) thickness.
For Staggered Serving: Serve hot or warm. We often keep the Parm at the back of the stove alongside a pot of spaghetti so plates can be made up as needed, but it will also keep, covered, in a 200 degrees F (90 degrees C) oven, for about 1 hour.
Make-Ahead Tip: Prepare the dish up through step 2 without turning on the oven, then refrigerate, covered, for up to 1 day. Let stand at room temperature for about 20 minutes before baking, uncovered. We prefer to do this rather than reheating the finished dish because chicken breasts dry out very easily. That said, you can reheat individual portions in a 350 degrees F (175 degrees C) oven or the microwave; just keep them covered and don't overdo it.
Photo: Maura McEvoy
5 lean-protein, 3 vegetable, 2 medium-fat protein, 1 1/2 fat