Chicken Parmesan

Prep Time: 15 mins Cook Time: 20 mins Additional Time: […]

Prep Time: 15 mins

Cook Time: 20 mins

Additional Time: 10 mins

Total Time: 45 mins

Servings: 4

 

Ingredients:

Four skinless, boneless chicken breast halves

salt and freshly ground black pepper to taste

Two large eggs

1 cup panko bread crumbs, or more as needed

¾ cup grated Parmesan cheese, divided

Two tablespoons of all-purpose flour, or more if needed

½ cup olive oil for frying or as needed

½ cup prepared tomato sauce

¼ cup fresh mozzarella, cut into small cubes

¼ cup chopped fresh basil

½ cup grated provolone cheese

Two teaspoons of olive oil

 

Directions:

Set the oven to 450 degrees Fahrenheit (230 degrees Celsius).

On a stable, flat surface, sandwich chicken breasts between two sheets of solid plastic (resealable freezer bags work nicely). Use a meat mallet’s smooth side to pound chicken until it is 1/2-inch thick firmly.

Use a lot of salt and pepper when seasoning chicken. Sprinkle flour over chicken breasts, evenly covering both sides, using a sifter or strainer.

In a small bowl, whisk the eggs; set aside.

Combine 1/2 cup Parmesan cheese with the bread crumbs in another bowl and save.

Beaten eggs are applied to a flour-coated chicken breast. Place breast in the mixture of bread crumbs, pressing crumbs into both sides. For every breast, repeat. Give the chicken 10 to 15 minutes to rest.

In a large skillet over medium-high heat, heat 1/2 inch of olive oil until it starts to shimmer. Cook the chicken for two minutes on each side in the heated oil until browned. In the oven, the chicken will complete its cooking.

Chicken should be moved to a baking dish. Add two teaspoons of tomato sauce to each breast. Equal amounts of mozzarella cheese, fresh basil, and provolone cheese are layered on each chicken breast. Top with remaining Parmesan and add 1/2 teaspoon olive oil to each.

Bake in the preheated oven for 15 to 20 minutes or until the cheese is browned and bubbling and the chicken breasts are no longer pink in the middle. A center-inserted instant-read thermometer should register at least 165 degrees F (74 degrees C).

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