Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
Special Equipment Needed:
- Meat mallet
- Baking sheet
- Large skillet
- 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 to an even thickness with a meat mallet.
3. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, and chopped parsley.
4. Dredge each chicken breast in the flour, shaking off any excess, then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture.
5. Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken breasts and cook for 3-4 minutes per side, until golden brown.
6. Transfer the chicken breasts to a baking sheet and bake in the preheated oven for 10-12 minutes, until cooked through.
7. Spread a layer of marinara sauce in the bottom of an oven-safe baking dish. Place the cooked chicken breasts on top of the sauce, then spoon more sauce over the chicken.
8. Sprinkle shredded mozzarella cheese over the top of the chicken and sauce.
9. Bake in the preheated oven for 10-15 minutes, until the cheese is melted and bubbly.
10. Serve hot, garnished with additional chopped parsley if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 657
Fat: 32g
Carbohydrates: 38g
Protein: 53g
Sodium: 1415mg
Sugar: 8g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-style breadcrumbs for a gluten-free version of the recipe.
- Panko breadcrumbs can be used instead of Italian-style breadcrumbs for a crunchier coating.
- Any type of grated cheese can be used instead of Parmesan cheese, such as Romano or Asiago.
Variations:
- Instead of chicken breasts, use chicken thighs or pork cutlets.
- Add sliced mushrooms or diced onions to the marinara sauce for extra flavor.
- Use a different type of cheese, such as provolone or fontina, instead of mozzarella.
Tips and Tricks:
- Make sure to pound the chicken breasts to an even thickness so they cook evenly.
- Use a meat thermometer to check that the chicken is cooked through, with an internal temperature of 165°F.
- If the breadcrumbs are not sticking to the chicken, try pressing them on firmly or using a little extra egg to help them adhere.
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 parmesan in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation Ideas:
Serve the chicken parmesan on a bed of cooked spaghetti or other pasta, with additional marinara sauce on top.
Garnishes:
Chopped fresh parsley or basil can be sprinkled on top of the chicken parmesan for a pop of color and flavor.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
- Spaghetti or other pasta
Troubleshooting Advice:
- If the chicken is not cooked through after baking, return it to the oven for a few more minutes until it reaches an internal temperature of 165°F.
- If the cheese is not melting or browning, try broiling the chicken for a few minutes at the end of the cooking time.
Food Safety Advice:
- Always wash your hands and any surfaces or utensils that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
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 tomatoey.
Serving Suggestions:
Serve hot, garnished with additional chopped parsley if desired.
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Region: Italian