Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup grated Toma Valle Pelice cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, chopped (optional)
Special Equipment Needed:
- Meat mallet
- 3 shallow dishes
- Baking sheet
- Aluminum foil
- Cooking spray
- Oven-safe skillet or 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 with a meat mallet until they are an even thickness.
3. In a shallow dish, mix together the flour, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the Panko breadcrumbs, Toma Valle Pelice cheese, and Parmesan cheese.
6. Dip each chicken breast in the flour mixture, shaking off any excess. Then dip it in the beaten eggs, and finally coat it in the breadcrumb mixture, pressing the breadcrumbs onto the chicken to ensure they stick.
7. Place the breaded chicken breasts on a baking sheet lined with aluminum foil and sprayed with cooking spray.
8. Drizzle the olive oil over the chicken breasts.
9. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F.
10. Remove the chicken from the oven and switch the oven to broil.
11. Pour the marinara sauce over the chicken breasts, and sprinkle the shredded mozzarella cheese on top.
12. Place the skillet or baking dish under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
13. Garnish with chopped fresh basil leaves, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Bake at 375°F and broil on high.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 536
Fat per serving: 26g
Saturated fat per serving: 9g
Carbohydrates per serving: 29g
Protein per serving: 44g
Sodium per serving: 1412mg
Sugar per serving: 7g
Substitutions for ingredients:
- Instead of Toma Valle Pelice cheese, you can use any other semi-soft cheese, such as Fontina or Gouda.
- Instead of Panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of marinara sauce, you can use any tomato-based pasta sauce.
- Instead of mozzarella cheese, you can use any other type of cheese that melts well, such as provolone or cheddar.
Variations:
- Add sliced mushrooms or diced bell peppers to the marinara sauce for extra flavor and nutrition.
- Use boneless, skinless chicken thighs instead of chicken breasts for a more flavorful and tender result.
- Make a vegetarian version of this recipe by using eggplant or portobello mushrooms instead of chicken.
Tips and Tricks:
- To make the chicken breasts cook more evenly, pound them to an even thickness before breading them.
- Use one hand for dipping the chicken in the flour and egg, and the other hand for dipping it in the breadcrumb mixture. This will prevent the breadcrumbs from clumping and sticking to your fingers.
- If you don't have an oven-safe skillet, transfer the chicken to a baking dish before adding the marinara sauce and cheese.
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 in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat the chicken in the oven at 350°F for 10-15 minutes.
Presentation Ideas:
Serve the chicken on a bed of cooked spaghetti or linguine, and garnish with chopped fresh basil leaves.
Garnishes:
Chopped fresh basil leaves.
Pairings:
This dish pairs well with a simple green salad and garlic bread.
Suggested Side Dishes:
Cooked spaghetti or linguine, garlic bread, roasted vegetables.
Troubleshooting Advice:
- If the breadcrumbs are not sticking to the chicken, try pressing them onto the chicken more firmly, or adding more cheese to the breadcrumb mixture.
- If the chicken is not cooked through after 25-30 minutes, continue baking it until the internal temperature reaches 165°F.
Food Safety Advice:
- Always wash your hands and utensils thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
- Store leftovers promptly in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Chicken Parmesan is a classic Italian-American dish that originated in the United States in the early 20th century. It is a variation of the Italian dish Melanzane alla Parmigiana, which is made with eggplant instead of chicken.
Flavor Profiles:
This dish is savory, cheesy, and slightly tangy from the marinara sauce.
Serving Suggestions:
Serve this dish with a simple green salad and garlic bread for a complete meal.
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