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| Chicken Parmesan |
Ingredients
- Freshly ground black pepper
- 1/2 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour, 2 eggs
- 1 cup olive oil
- 4 cups panko bread crumbs
- 4 skinless, boneless chicken breast halves
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh mozzarella, cut into small cubes
- 1/4 cup chopped fresh basil
- 1 tablespoon olive oil
- 1/2 cup prepared tomato sauce
- Salt
- 1/2 cup grated provolone cheese
Directions
- You should preheat the oven to 450 degrees F (230 degrees C).
- You should put the chicken breasts in resealable freezer bags on a solid, level surface. You should pound the chicken firmly with the smooth side of a meat mallet. The next thing is for you to season the chicken thoroughly with pepper and salt.
- You can now beat the eggs in a very shallow bowl and then set them aside.
- You should mix the bread crumbs and add
- Beat eggs in a shallow bowl and set aside.1/2 cup Parmesan in a separate bowl. You should place the flour in a strainer and sprinkle it over the chicken until it is evenly coated.
- You can now dip your coated chicken into the beaten eggs. The next thing to do is to transfer the breasts into the breadcrumb mixture. You should press the crumbs into the sides of the chicken and repeat this for the other breasts.
- Heat one cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side.
- The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
