Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves for garnish
Special Equipment Needed:
- Meat mallet
- Large skillet
- Baking dish
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, onion powder, oregano, basil, salt, and 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, then dip it in the beaten eggs, and coat it in the breadcrumb mixture.
7. Heat the skillet over medium-high heat and add enough oil to coat the bottom of the pan.
8. Cook the chicken breasts for 2-3 minutes on each side until they are golden brown.
9. Transfer the chicken breasts to a baking dish and top each one with marinara sauce and shredded mozzarella cheese.
10. Bake the chicken for 25-30 minutes until the cheese is melted and bubbly.
11. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 22g
Carbohydrates: 36g
Protein: 49g
Sodium: 1460mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs for a crunchier texture.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce for extra flavor and nutrition.
- Use different types of cheese such as provolone or fontina instead of mozzarella.
- Substitute the chicken with eggplant or zucchini slices for a vegetarian version.
Tips and Tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Serve the chicken on a bed of spaghetti or with a side of roasted vegetables.
Garnishes:
Fresh basil leaves
Pairings:
- Caesar salad
- Garlic bread
- Roasted vegetables
Suggested Side Dishes:
- Spaghetti
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the chicken is not browning evenly, adjust the heat and add more oil to the pan.
- If the cheese is not melting, place the chicken under the broiler for a few minutes.
Food Safety Advice:
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
Food History:
Chicken Parmigiana is an Italian-American dish that is believed to have originated in the United States in the early 20th century.
Flavor Profiles:
Savory, cheesy, and tomatoey.
Serving Suggestions:
Serve hot with a side of spaghetti or roasted vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian