Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
- Meat mallet
- Large skillet
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of parchment paper and pound them with a meat mallet until they are about 1/2 inch thick.
3. Season the chicken breasts with salt and pepper.
4. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
5. Dredge each chicken breast in the flour, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
6. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes on each side, until golden brown.
7. Transfer the chicken breasts to a baking sheet lined with parchment paper.
8. Spoon marinara sauce over each chicken breast, and then sprinkle shredded mozzarella cheese on top.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Total Fat: 32g
Saturated Fat: 12g
Cholesterol: 200mg
Sodium: 1440mg
Total Carbohydrates: 39g
Dietary Fiber: 3g
Sugar: 7g
Protein: 50g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add sliced mushrooms to the marinara sauce for a more earthy flavor.
- Use a different type of cheese, such as provolone or fontina, instead of mozzarella.
- Top the chicken with fresh basil or parsley before serving.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so that they cook evenly.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- If the chicken breasts are too thick, you can cut them in half horizontally to make two thinner pieces.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken on a bed of pasta or with a side of roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as basil or parsley.
Pairings:
Pair with a glass of red wine, such as Chianti or Sangiovese.
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat on the skillet.
- If the cheese is not melting, place the chicken under the broiler for a few minutes.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
Food history:
Chicken Parmigiana, also known as Chicken Parmesan, is a popular Italian-American dish that originated in the Northeastern United States in the early 20th century.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve hot with a side of pasta or roasted vegetables.
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Region: Italian