Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup 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
- 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, 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, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
7. Heat the olive oil in a large skillet over medium-high heat.
8. Add the chicken breasts to the skillet and cook for 3-4 minutes on each side or until golden brown.
9. Transfer the chicken breasts to a baking dish.
10. Pour the marinara sauce over the chicken breasts.
11. Sprinkle the shredded mozzarella cheese over the marinara sauce.
12. Bake for 20-25 minutes or until the cheese is melted and bubbly.
13. Garnish with fresh basil leaves.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 26g
Carbohydrates: 34g
Protein: 43g
Sodium: 1600mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Pecorino Romano cheese can be used instead of Parmesan cheese for a different flavor.
Variations:
- Substitute the chicken breasts with eggplant slices for a vegetarian version.
- Add sliced mushrooms to the marinara sauce for a more hearty dish.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through, with an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
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 with extra marinara sauce.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is not browning evenly, adjust the heat of the skillet.
- If the cheese is browning too quickly, cover the baking dish with foil.
Food safety advice:
- Always wash your hands and surfaces thoroughly when handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Chicken Parmigiana is an Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Savory, cheesy, tomato-y
Serving suggestions:
Serve hot with a side of garlic bread and a Caesar salad.
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Region: Italian