Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Meat mallet
- Baking sheet
- Aluminum foil
- Cooking spray
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 about 1/2 inch thick.
3. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs, Parmesan cheese, salt, and black pepper.
4. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the beaten eggs, then coat it in the breadcrumb mixture, pressing the crumbs onto the chicken to adhere.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the chicken breasts to a baking sheet lined with aluminum foil and sprayed with cooking spray.
7. Spoon marinara sauce over each chicken breast, then sprinkle with shredded mozzarella cheese.
8. Bake for 20-25 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
9. Garnish with chopped fresh basil leaves, if desired, and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 583
Fat: 28g
Carbohydrates: 39g
Protein: 44g
Sodium: 1,547mg
Sugar: 8g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or pork chops.
- Instead of Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add your own seasonings.
- Instead of marinara sauce, you can use tomato sauce or spaghetti sauce.
- Instead of mozzarella cheese, you can use provolone or a blend of Italian cheeses.
Variations:
- Add sliced mushrooms or bell peppers to the skillet when cooking the chicken.
- Use a different type of cheese, such as cheddar or gouda.
- Top the chicken with chopped fresh tomatoes or sun-dried tomatoes.
- Use panko breadcrumbs for a crunchier coating.
Tips and tricks:
- Pound the chicken breasts evenly so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the chicken.
- Make sure the skillet is hot before adding the chicken so it gets a nice golden brown crust.
- Use a good-quality marinara sauce for the best flavor.
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 15-20 minutes, until heated through.
Presentation ideas:
Serve the chicken on a bed of pasta or with a side salad.
Garnishes:
Garnish with chopped fresh basil leaves.
Pairings:
This dish pairs well with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the chicken is not cooked through after baking, return it to the oven for a few more minutes.
- If the breadcrumbs are not sticking to the chicken, make sure the chicken is dry before coating it in the flour and eggs.
- If the cheese is not melting, broil the chicken for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
- Wash your hands and all surfaces and utensils that come into contact with raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Store leftovers promptly in the refrigerator.
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. It typically consists of breaded chicken cutlets topped with tomato sauce and mozzarella cheese, then baked or fried.
Flavor profiles:
This dish is savory, cheesy, and tomato-y, with a crispy breadcrumb coating and tender chicken.
Serving suggestions:
Serve the chicken hot with a side of pasta or salad.
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Region: Italian