Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1 cup seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh basil
Special equipment needed:
- Baking sheet
- Parchment paper
- Meat mallet
- Large skillet
- Oven-safe casserole dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Line a baking sheet with parchment paper.
3. Place the chicken breasts between two sheets of plastic wrap and pound them with a meat mallet until they are an even thickness.
4. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper.
5. In another shallow dish, beat the eggs.
6. In a third shallow dish, combine the breadcrumbs and Parmesan cheese.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip the chicken in the beaten eggs, then coat in the breadcrumb mixture.
9. Place the chicken on the prepared baking sheet.
10. Bake for 20-25 minutes, or until the chicken is cooked through.
11. While the chicken is baking, heat the marinara sauce in a large skillet over medium heat.
12. Once the chicken is cooked, remove it from the oven and place it in an oven-safe casserole dish.
13. Pour the marinara sauce over the chicken.
14. Sprinkle the shredded mozzarella cheese over the top.
15. Return the casserole dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
16. Remove the casserole dish from the oven and sprinkle the chopped fresh basil over the top.
17. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 540
Fat: 22g
Saturated Fat: 10g
Cholesterol: 191mg
Sodium: 1650mg
Carbohydrates: 41g
Fiber: 3g
Sugar: 8g
Protein: 46g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of regular breadcrumbs.
- Panko breadcrumbs can be used instead of 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.
- Make a vegetarian version by using eggplant instead of chicken.
Tips and tricks:
- Pound the chicken breasts to an even thickness so they cook evenly.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Make sure to shake off any excess flour or breadcrumb mixture before dipping the chicken in the eggs.
- Use a high-quality marinara sauce for the best flavor.
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 on a bed of pasta or with a side of garlic bread.
Garnishes:
Fresh basil leaves or chopped parsley.
Pairings:
Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
- Roasted vegetables
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the chicken is not cooked through after baking, return it to the oven for an additional 5-10 minutes.
- If the cheese is not melted and bubbly after baking, broil for 1-2 minutes.
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 within 2 hours of cooking.
Food history:
Chicken Parmesan is a classic Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot with a side of pasta or garlic bread.
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Region: Italian