Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Meat mallet
- Baking sheet
- Wire rack
- Large skillet
- Tongs
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
4. In another shallow dish, beat eggs.
5. In a third shallow dish, combine 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, pressing the breadcrumbs onto the chicken to adhere.
8. Place the chicken on a wire rack set on a baking sheet.
9. Bake for 20-25 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
10. While the chicken is baking, heat the marinara sauce in a large skillet over medium heat.
11. When the chicken is done, remove it from the oven and place it in the skillet with the marinara sauce.
12. Spoon some of the sauce over the chicken, then sprinkle with shredded mozzarella cheese.
13. Cover the skillet with a lid or aluminum foil and cook over low heat until the cheese is melted and bubbly, about 5-10 minutes.
14. Sprinkle with chopped fresh basil, if desired, and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 610
Fat: 23g
Saturated Fat: 10g
Cholesterol: 200mg
Sodium: 1820mg
Carbohydrates: 45g
Fiber: 4g
Sugar: 9g
Protein: 52g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs.
- Chicken thighs can be used instead of chicken breasts.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the marinara sauce.
- Use a different type of sauce, such as Alfredo sauce or pesto.
- Top with sliced pepperoni or cooked bacon.
- Make a vegetarian version by using eggplant or portobello mushrooms instead of chicken.
Tips and tricks:
- To make the chicken extra crispy, use a combination of breadcrumbs and panko breadcrumbs.
- If the chicken is browning too quickly in the oven, cover it with aluminum foil halfway through baking.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before slicing and serving.
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 baking dish and cover with foil. Bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of pasta or with a side of garlic bread.
Garnishes:
Sprinkle with chopped fresh basil or parsley.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
- Caprese salad
Troubleshooting advice:
- If the coating is not sticking to the chicken, make sure to shake off any excess flour before dipping in the egg mixture.
- If the chicken is not crispy enough, try baking it on a wire rack set on a baking sheet instead of directly on the baking sheet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken Parmigiana is a classic Italian-American dish that originated in the United States in the early 20th century. It is a variation of the Italian dish Parmigiana di Melanzane, which is made with eggplant instead of chicken.
Flavor profiles:
Crispy, savory, cheesy, tomato-y.
Serving suggestions:
Serve with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian