If you’re a fan of Italian cuisine then chances are you’re familiar with chicken parmesan. My love for it began last spring when I cooked it for my family for the fist time. Everyone began raving about the great flavor and it’s been getting cooked on a regular basis ever since. Chicken parmesan consists of boneless-skinless chicken breasts rolled in flour and a seasoned bread crumb mixture that is topped with Marinara sauce and Mozzarella cheese. The chicken is first sautéed and then baked in the oven making it very succulent and juicy. This recipe takes a little time and effort to make but trust me, its well worth it! If by some chance your feeling a little creative you can even make your own Marinara sauce. Garlic bread would go great with this and serving with linguini is a must.
2 boneless-skinless chicken breasts
1 jar marinara sauce
1 cup flour
1 egg (beaten)
¾ tablespoon cayenne pepper
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil
1 cup Italian breadcrumbs
1 cup parmesan cheese
2 sheets wax paper
2 cups shredded mozzarella cheese
Step 1: Place chicken breasts between sheets of wax paper and pound the chicken until its about ½ inch thick throughout. In a pie plate combine breadcrumbs, oregano, basil, cayenne pepper, and parmesan cheese. Crack an egg into a bowl and slightly beat. Take a separate plate and pour flour on it. Dredge your chicken breasts first in flour, then in egg and then in the breadcrumb mixture.
Step 2: Put your chicken breasts in a pan and sauté until browned on both sides. (only cook until browned, do not cook all the way through)
Step 3: Place chicken into an oven safe dish and top chicken with marinara sauce and mozzarella cheese.
Step 4: Place chicken into the oven and bake at 350 degrees for about 25 minutes. Serve on linguini topped with the remaining marinara sauce.
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