Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- 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
- 1 jar (24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special Equipment Needed:
- Instant Pot pressure cooker
- Trivet
Step-by-Step Instructions:
1. In a shallow dish, mix together flour, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
2. In another shallow dish, beat eggs.
3. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
4. Coat each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat in the breadcrumb mixture.
5. Set Instant Pot to sauté mode and heat olive oil.
6. Place chicken breasts in the Instant Pot and cook for 2-3 minutes on each side until golden brown.
7. Remove chicken from the Instant Pot and set aside.
8. Pour marinara sauce into the Instant Pot and stir to combine with the remaining oil.
9. Place trivet in the Instant Pot and place chicken breasts on top of the trivet.
10. Close the Instant Pot lid and set to pressure cook on high for 8 minutes.
11. Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
12. Carefully remove the chicken from the Instant Pot and place on a baking sheet.
13. Sprinkle shredded mozzarella cheese on top of each chicken breast.
14. Broil in the oven for 2-3 minutes until cheese is melted and bubbly.
15. Serve hot with fresh basil leaves, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Temperature:
Instant Pot pressure cook on high for 8 minutes
Broil in the oven at 400°F for 2-3 minutes
Serving size:
4 servings
Nutritional information:
Calories: 610
Fat: 27g
Saturated Fat: 9g
Cholesterol: 206mg
Sodium: 2193mg
Carbohydrates: 42g
Fiber: 4g
Sugar: 11g
Protein: 50g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add sliced mushrooms to the marinara sauce for extra flavor.
- Use a different type of cheese, such as provolone or cheddar, instead of mozzarella.
- Top with chopped fresh parsley instead of basil.
Tips and Tricks:
- Make sure to coat the chicken breasts evenly in each coating mixture.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If the chicken breasts are too large to fit in the Instant Pot, cut them in half horizontally.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve on a bed of spaghetti or with a side of garlic bread.
Garnishes:
Fresh basil leaves
Pairings:
Serve with a side salad or roasted vegetables.
Suggested Side Dishes:
Spaghetti, garlic bread, roasted vegetables, side salad
Troubleshooting Advice:
- If the chicken is not fully cooked after the pressure cooking time, return it to the Instant Pot and cook for an additional 1-2 minutes.
- If the breadcrumb coating is not sticking to the chicken, try pressing it on firmly or using a little bit of water to help it adhere.
Food Safety Advice:
- Make sure to cook the chicken to an internal temperature of 165°F.
- Use caution when releasing pressure from the Instant Pot to avoid burns.
Food History:
Chicken Parmesan, also known as Chicken Parmigiana, is a popular Italian-American dish that originated in the United States in the early 20th century.
Flavor Profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving Suggestions:
Serve hot with a side of spaghetti or garlic bread.
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Region: Italian