Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
Special equipment needed:
- Meat mallet
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place each chicken breast between two sheets of parchment paper and pound with a meat mallet until they are about 1/2 inch thick.
3. In a shallow dish, mix together the flour, garlic powder, oregano, salt, and pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the breadcrumbs and Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, shaking off any excess.
7. Dip the chicken in the beaten eggs, then coat in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to adhere.
8. Heat the olive oil in a large skillet over medium-high heat.
9. Add the chicken breasts and cook for 2-3 minutes on each side until golden brown.
10. Transfer the chicken breasts to a baking sheet lined with parchment paper.
11. Spoon marinara sauce over each chicken breast, then sprinkle with shredded mozzarella cheese.
12. Bake for 20-25 minutes or until the cheese is melted and bubbly.
13. Garnish with fresh basil leaves before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 29g
Carbohydrates: 33g
Protein: 41g
Sodium: 1200mg
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian breadcrumbs for a gluten-free option.
- Panko breadcrumbs can be used instead of Italian breadcrumbs for a crunchier texture.
- Chicken thighs can be used instead of chicken breasts.
Variations:
- Add sliced mushrooms to the marinara sauce for extra flavor.
- Use different types of cheese, such as provolone or fontina, instead of mozzarella.
- Add chopped fresh parsley or thyme to the breadcrumb mixture for extra flavor.
Tips and tricks:
- Pound the chicken breasts evenly to ensure they cook evenly.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the chicken parmesan 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 with marinara sauce
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the chicken breasts are not cooked through after baking, cover with foil and bake for an additional 5-10 minutes.
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly or adding more egg to the mixture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Chicken parmesan is a popular Italian-American dish that is believed to have 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 a side of spaghetti or garlic bread.
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