Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1/2 cup marinara sauce
- 4 slices mozzarella cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Meat mallet
- Large skillet
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip the chicken in the beaten eggs, then coat in the breadcrumb mixture.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the chicken to the skillet and cook for 3-4 minutes on each side, until golden brown.
10. Transfer the chicken to a baking sheet and top each breast with a spoonful of marinara sauce and a slice of mozzarella cheese.
11. Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.
12. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Fat per serving: 22g
Carbohydrates per serving: 32g
Protein per serving: 42g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or pork chops.
- Instead of seasoned breadcrumbs, you can use panko breadcrumbs.
- Instead of mozzarella cheese, you can use provolone or fontina cheese.
Variations:
- Add sliced mushrooms to the skillet when cooking the chicken.
- Use a different type of cheese, such as blue cheese or cheddar.
- Add chopped sun-dried tomatoes to the marinara sauce.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If you don't have seasoned breadcrumbs, you can add Italian seasoning to plain breadcrumbs.
- To make this recipe gluten-free, use gluten-free breadcrumbs and flour.
Storage instructions:
Store any leftover Chicken Martino 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 Martino on a bed of pasta or with a side of roasted vegetables.
Garnishes:
Garnish with fresh basil leaves.
Pairings:
Pair with a side salad and garlic bread.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
If the breadcrumbs are not sticking to the chicken, try pressing them on firmly or adding more egg to the mixture.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken Martino is a classic Italian-American dish that originated in New York City. It is named after a famous boxer, Carmen Basilio, who was known as "The Upstate Onion Farmer" and was also called "Martino" by his friends.
Flavor profiles:
This dish is savory and cheesy with a crispy breadcrumb coating and a tangy marinara sauce.
Serving suggestions:
Serve hot with a side of pasta or roasted vegetables.
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