Chicken Parmesan
Found this little gem over on AllRecipes.com.
Ingredients:
4 skinless, boneless chicken breast halves
Salt and pepper to taste
2 eggs
4 cups Panko bread crumbs
1/2 cup grated Parmesan cheese
2 Tbsp. all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup mozzarella
1/4 cup fresh chopped basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 Tbsp. olive oil
Directions:
1. Preheat an oven to 450 degrees.
2. Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and papper.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixtrue, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to simmer. Cook chicken until golden, about 2 minues on each side. The chicken will finish cooking in the oven.
8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes.
Notes: I didn't have fresh basil so I used dried in a much smaller amount. I also didn't have fresh mozzarella so I used shredded. It all still tasted great so any variation will probably work.
Ingredients:
4 skinless, boneless chicken breast halves
Salt and pepper to taste
2 eggs
4 cups Panko bread crumbs
1/2 cup grated Parmesan cheese
2 Tbsp. all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup mozzarella
1/4 cup fresh chopped basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 Tbsp. olive oil
Directions:
1. Preheat an oven to 450 degrees.
2. Place chicken breasts between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and papper.
3. Beat eggs in a shallow bowl and set aside.
4. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixtrue, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to simmer. Cook chicken until golden, about 2 minues on each side. The chicken will finish cooking in the oven.
8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes.
Notes: I didn't have fresh basil so I used dried in a much smaller amount. I also didn't have fresh mozzarella so I used shredded. It all still tasted great so any variation will probably work.
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