Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 2 cups Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
- Baking dish
- Aluminum foil
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. In a shallow bowl, mix together the flour, garlic powder, onion powder, oregano, basil, salt, and black pepper.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, mix together the breadcrumbs and Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip each chicken breast in the beaten eggs, then coat it in the breadcrumb mixture.
8. Heat the skillet over medium-high heat and add enough oil to coat the bottom of the pan.
9. Cook the chicken breasts for 3-4 minutes on each side, until golden brown.
10. Transfer the chicken breasts to a baking dish and cover them with marinara sauce.
11. Sprinkle the shredded mozzarella cheese over the top of the chicken breasts.
12. Cover the baking dish with aluminum foil and bake for 25-30 minutes, until the cheese is melted and bubbly.
13. Remove the foil and bake for an additional 5-10 minutes, until the cheese is golden brown.
14. Garnish with fresh basil leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 600
Fat: 22g
Saturated Fat: 10g
Cholesterol: 200mg
Sodium: 1900mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 7g
Protein: 54g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Panko breadcrumbs can be used instead of Italian-seasoned breadcrumbs.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the marinara sauce.
- Use chicken thighs instead of chicken breasts.
- Use ground beef instead of chicken for a classic beef Parmigiana.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken Parmigiana in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the chicken Parmigiana 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
- Linguine
- Fettuccine
Troubleshooting advice:
- If the chicken breasts are not cooked through after baking, cover the dish with foil and bake for an additional 5-10 minutes.
- If the cheese is not melted and bubbly after baking, broil the dish for a few minutes until the cheese is golden brown.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Chicken Parmigiana is a popular Italian-American dish that originated in the United States in the early 20th century. It is a variation of the classic Italian dish, Eggplant Parmigiana.
Flavor profiles:
Savory, cheesy, tomatoey
Serving suggestions:
Serve hot with a side of spaghetti or garlic bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian