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 garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special equipment needed:
- Meat mallet
- Baking sheet
- Aluminum foil
- Large skillet
- Tongs
- Oven-safe 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. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, garlic powder, 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 mixture onto the chicken to help it adhere.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 2-3 minutes per side, until golden brown. Transfer the chicken to a baking sheet lined with aluminum foil.
6. Spoon marinara sauce over each chicken breast, then sprinkle shredded mozzarella cheese on top.
7. Bake the chicken for 20-25 minutes, until the cheese is melted and bubbly and the chicken is cooked through.
8. Garnish with chopped fresh basil leaves, if desired, and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 620
Fat: 32g
Saturated Fat: 12g
Cholesterol: 194mg
Sodium: 1630mg
Carbohydrates: 37g
Fiber: 3g
Sugar: 7g
Protein: 45g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or even eggplant for a vegetarian version.
- If you don't have Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add Italian seasoning to the breadcrumb mixture.
- You can use any type of cheese you like instead of mozzarella, such as provolone or cheddar.
Variations:
- Add sliced mushrooms to the marinara sauce before spooning it over the chicken.
- Top the chicken with sliced pepperoni or cooked bacon before adding the marinara sauce and cheese.
- Use panko breadcrumbs instead of regular breadcrumbs for a crunchier coating.
Tips and tricks:
- Pound the chicken breasts to an even thickness so they cook evenly.
- Don't overcrowd the skillet when cooking the chicken, or it won't brown properly.
- Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F before serving.
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 on a baking sheet and bake in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken on a bed of spaghetti or other pasta, or alongside a green salad.
Garnishes:
Chopped fresh basil leaves or parsley.
Pairings:
Garlic bread, roasted vegetables, or a Caesar salad.
Suggested side dishes:
Spaghetti, garlic bread, roasted vegetables, Caesar salad.
Troubleshooting advice:
If the chicken is browning too quickly in the skillet, reduce the heat to medium.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Chicken Parmesan 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 your favorite side dishes.
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Region: Italian