Chicken Parmigiana

Prep Time:

10 min

Cook Time:

25 min

Serves:

Level:

Beginner

About the Recipe

4 Chicken Breast Halves (skinless boneless)

½ cup Flour

2 Eggs

⅔ cup Panko Bread Crumbs

⅔ cup Italian Seasoning Bread Crumbs

⅓ cup Parmesan Cheese (grated)

2 tablespoons Parsley

4 tablespoons Oil (or as needed)

24 ounces Marinara Sauce (homemade or jarred)

1 cup Mozzarella Cheese (shredded)

¼ cup Parmesan Cheese (shredded)

add Basil & Parsley (fresh, chopped)

Preheat an oven to 425°F.

Place flour in shallow dish.
Place the eggs in a second dish (and beat with a fork).
Combine Panko, Italian crumbs, grated parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.
Pound chicken breasts to ½" thick (if they're very large you can cut them in half).
Dip chicken into flour and shake to remove any excess.
Dip chicken in beaten eggs & then into bread crumb mixture (press to adhere).
Preheat oil in a large pan. Brown chicken on each side, about 4 minutes per side or until golden (it does not need to cook through as it will continue to cook in the oven).
Place 1 ½ cups of marinara sauce in the bottom of a 9x13 dish. Add browned chicken. Top each piece with a couple tablespoons of marinara sauce, mozzarella and parmesan.
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165°F. Sprinkle with fresh herbs and serve over pasta.