Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 tablespoon water
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
- Baking dish
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 bowl, mix together flour, salt, and black pepper.
4. In another shallow bowl, whisk together eggs and water.
5. In a third shallow bowl, combine breadcrumbs and Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, then dip in the egg mixture, and finally coat in the breadcrumb mixture.
7. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
8. Transfer chicken breasts to a baking dish and top each with marinara sauce and shredded mozzarella cheese.
9. Bake in preheated oven for 20-25 minutes, or until chicken is cooked through and cheese is melted and bubbly.
10. Garnish with fresh basil leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 580
Fat: 27g
Carbohydrates: 36g
Protein: 47g
Sodium: 1740mg
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 before topping the chicken breasts.
- Use a different type of cheese, such as provolone or fontina, instead of mozzarella cheese.
- Make a vegetarian version by substituting eggplant for the chicken.
Tips and tricks:
- 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, cut them in half horizontally to create thinner pieces.
- To make the dish spicier, add red pepper flakes to the marinara sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a bed of spaghetti or other pasta, or alongside a side salad.
Garnishes:
Fresh basil leaves
Pairings:
Garlic bread, roasted vegetables, or a side salad.
Suggested side dishes:
Spaghetti, garlic bread, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the chicken breasts are not cooking evenly, adjust the heat on the skillet or move them around to ensure they are cooking evenly.
- If the breadcrumbs are not sticking to the chicken, try pressing them down firmly with your hands or using a fork to press them onto the chicken.
Food safety advice:
- Always wash your hands and any surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food history:
Chicken Parmigiana, also known as Chicken Parmesan, is a popular Italian-American dish that originated in the United States in the early 20th century. It typically consists of breaded chicken breasts topped with tomato sauce and melted cheese, and is often served with pasta.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve hot and fresh out of the oven, garnished with fresh basil leaves.
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Region: Italian