Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup 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
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Place chicken breasts between two pieces of plastic wrap and pound with a meat mallet until they are an even thickness.
3. In a shallow bowl, mix together flour, garlic powder, oregano, basil, salt, and pepper.
4. In another shallow bowl, beat eggs.
5. In a third shallow bowl, mix together breadcrumbs and Parmesan cheese.
6. Dredge each chicken breast in the flour mixture, then dip in the beaten eggs, and finally coat in the breadcrumb mixture.
7. Place chicken breasts in a greased 9x13 inch baking dish.
8. Pour marinara sauce over the chicken breasts.
9. Sprinkle shredded mozzarella cheese over the marinara sauce.
10. Cover the baking dish with aluminum foil.
11. Bake in preheated oven for 30 minutes.
12. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
13. Garnish with fresh basil leaves.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 610
Fat per serving: 26g
Saturated fat per serving: 12g
Cholesterol per serving: 210mg
Sodium per serving: 1410mg
Carbohydrates per serving: 35g
Fiber per serving: 4g
Sugar per serving: 8g
Protein per serving: 56g
Substitutions for ingredients:
- Gluten-free breadcrumbs can be used instead of Italian seasoned breadcrumbs for a gluten-free version.
- Panko breadcrumbs can be used instead of Italian seasoned breadcrumbs for a crunchier texture.
- Any type of cheese can be used instead of mozzarella cheese.
Variations:
- Add sliced mushrooms to the marinara sauce for a mushroom chicken parmesan.
- Use thinly sliced eggplant instead of chicken for a vegetarian version.
- Add sliced pepperoni on top of the cheese for a pepperoni chicken parmesan.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure even cooking.
- 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 in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a bed of spaghetti or other pasta.
Garnishes:
Fresh basil leaves
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Spaghetti
- Linguine
- Fettuccine Alfredo
Troubleshooting advice:
- If the chicken is not cooked through after baking, cover with foil and bake for an additional 10-15 minutes.
- If the cheese is not melted and bubbly after baking, broil for a few minutes until golden brown.
Food safety advice:
- Wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Food history:
Chicken Parmigiana, also known as Chicken Parmesan, is a popular Italian-American dish that originated in the United States in the early 20th century.
Flavor profiles:
Savory, cheesy, tomatoey, herbaceous
Serving suggestions:
Serve hot with a side of spaghetti or other pasta.
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Region: Italian