Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Meat mallet
- 3 shallow dishes
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place each chicken breast between two sheets of parchment paper and pound with a meat mallet until they are about 1/2 inch thick.
3. In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
6. Dip each chicken breast into the flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally coat in the breadcrumb mixture.
7. Place the breaded chicken breasts on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
9. Remove the chicken from the oven and spoon marinara sauce over each breast. Sprinkle shredded mozzarella cheese on top.
10. Return the chicken to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Garnish with chopped fresh basil leaves, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 510
Fat: 19g
Saturated Fat: 8g
Cholesterol: 196mg
Sodium: 1600mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 7g
Protein: 49g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of panko breadcrumbs for a gluten-free version.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Instead of marinara sauce, try using Alfredo sauce for a creamy twist.
- Add sliced mushrooms or chopped spinach to the marinara sauce for extra flavor and nutrition.
- Use chicken thighs instead of chicken breasts for a more flavorful and juicy dish.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through, with an internal temperature of 165°F (74°C).
- For extra crispy breadcrumbs, spray the chicken breasts with cooking spray before baking.
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 (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Iron Cross Chicken Parmesan on a bed of spaghetti or with a side of garlic bread.
Garnishes:
Fresh basil leaves
Pairings:
- Caesar salad
- Roasted vegetables
- Garlic bread
Suggested side dishes:
- Spaghetti with marinara sauce
- Roasted potatoes
- Garlic bread
Troubleshooting advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them on firmly or using a little bit of water to help them adhere.
- If the chicken is not cooked through after the recommended cooking time, return it to the oven for a few more minutes.
Food safety advice:
- Always wash your hands and any utensils or surfaces that come into contact with raw chicken to prevent the spread of bacteria.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F (74°C).
Food history:
Chicken Parmesan 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, Chicken Parmigiana, which is made with breaded and fried eggplant.
Flavor profiles:
Savory, cheesy, and slightly tangy from the marinara sauce.
Serving suggestions:
Serve the Iron Cross Chicken Parmesan with a side of spaghetti or garlic bread for a complete meal.
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