Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Cooking spray
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In three separate shallow bowls, place the flour, beaten eggs, and a mixture of panko breadcrumbs, grated Parmesan cheese, garlic powder, dried oregano, dried basil, salt, and pepper.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip the chicken in the beaten eggs, then coat it in the breadcrumb mixture, pressing the mixture onto the chicken to ensure it sticks.
4. Place the chicken breasts on the prepared baking sheet and spray them with cooking spray.
5. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Remove the chicken from the oven and spoon marinara sauce over each chicken breast. Sprinkle shredded mozzarella cheese on top.
7. Return the chicken to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. Serve hot with your favorite side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 466
Fat: 16g
Saturated Fat: 7g
Cholesterol: 186mg
Sodium: 1443mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 6g
Protein: 47g
Substitutions for ingredients:
- Instead of chicken breasts, you can use chicken thighs or tenders.
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of marinara sauce, you can use tomato sauce or homemade tomato puree.
Variations:
- Add sliced mushrooms or bell peppers to the marinara sauce.
- Use different types of cheese, such as provolone or cheddar.
- Add fresh herbs, such as parsley or basil, to the breadcrumb mixture.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure they cook evenly.
- Use a meat thermometer to check the internal temperature of the chicken.
- To make the chicken extra crispy, spray it with cooking spray before baking.
- Let the chicken rest for a few minutes before slicing to keep the juices inside.
Storage instructions:
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a bed of pasta or with a side of roasted vegetables.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Garlic bread
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the chicken is not crispy enough, bake it for a few more minutes or broil it for a minute or two.
- If the cheese is not melted enough, broil the chicken for a minute or two.
Food safety advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
- Store any leftover chicken in the refrigerator within 2 hours of cooking.
Food history:
Chicken Parmesan, also known as Chicken Parmigiana, is an Italian-American dish that originated in the United States. It is a variation of the Italian dish, Eggplant Parmesan, which is made with breaded and fried eggplant slices.
Flavor profiles:
This dish is savory, crispy, and cheesy, with a hint of garlic and herbs.
Serving suggestions:
Serve the chicken with a side of pasta or roasted vegetables for a complete meal.
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Region: Italian