Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz mozzarella cheese, cut into 4 slices
- 2 cups marinara sauce
- 1/4 cup chopped fresh parsley, for garnish
Special equipment needed:
- Meat mallet
- Plastic wrap
- Baking sheet
- Parchment paper
- Cooking spray
- Oven-safe skillet or baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place each chicken breast between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together flour, garlic powder, basil, oregano, salt, and black pepper.
4. In another shallow dish, beat eggs.
5. In a third shallow dish, mix together breadcrumbs and Parmesan cheese.
6. Dip each chicken breast into the flour mixture, then the beaten eggs, and finally the breadcrumb mixture, pressing the breadcrumbs onto the chicken to coat well.
7. Place a slice of mozzarella cheese on top of each chicken breast, then fold the chicken in half to enclose the cheese.
8. Place the chicken on a baking sheet lined with parchment paper and sprayed with cooking spray.
9. Bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
10. While the chicken is baking, heat the marinara sauce in an oven-safe skillet or baking dish over medium heat.
11. Once the chicken is cooked, transfer it to the skillet or baking dish with the marinara sauce.
12. Spoon some of the sauce over the chicken, then sprinkle with chopped parsley.
13. Return the skillet or baking dish to the oven and bake for an additional 10-15 minutes, or until the sauce is hot and bubbly.
14. Serve hot with additional sauce and garnish with more chopped parsley, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 22g
Saturated Fat: 9g
Cholesterol: 190mg
Sodium: 1980mg
Carbohydrates: 42g
Fiber: 3g
Sugar: 8g
Protein: 47g
Substitutions for ingredients:
- Instead of mozzarella cheese, you can use any other type of cheese that melts well, such as provolone or cheddar.
- If you don't have Italian-seasoned breadcrumbs, you can use plain breadcrumbs and add your own seasonings, such as dried basil, oregano, and garlic powder.
- You can use homemade or store-bought marinara sauce.
Variations:
- Instead of baking the chicken, you can pan-fry it in a skillet until golden brown on both sides, then transfer it to a baking dish with the marinara sauce and bake in the oven.
- You can add other ingredients to the marinara sauce, such as sautéed onions, garlic, and bell peppers, or sliced mushrooms.
- You can serve the chicken over pasta or with a side of roasted vegetables.
Tips and tricks:
- Make sure to pound the chicken breasts to an even thickness so that they cook evenly.
- Use a sharp knife to cut the mozzarella cheese into slices to prevent it from tearing.
- If the breadcrumbs are not sticking to the chicken, you can dip the chicken in the beaten eggs again before coating with breadcrumbs.
- To make the chicken extra crispy, you can spray it 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:
To reheat, place the chicken in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with the marinara sauce spooned over the top and garnished with chopped parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled zucchini
Troubleshooting advice:
- If the chicken is not cooked through after baking, you can return it to the oven for an additional 5-10 minutes, or until the internal temperature reaches 165°F.
- If the cheese is oozing out of the chicken, you can secure the chicken with toothpicks before baking.
- If the breadcrumbs are burning before the chicken is cooked through, you can cover the chicken with foil halfway through baking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
- Store leftovers promptly in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Chicken Parmesan is a classic 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 melted cheese, and is often served over pasta.
Flavor profiles:
Savory, cheesy, tangy, herbaceous
Serving suggestions:
Serve hot with additional marinara sauce and a side of garlic bread or roasted vegetables.
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Region: Italian