This recipe for chicken parm is a well-loved family favourite. My youngest daughter came home for break lamenting that her college doesn't make it the way Mom does, so of course I had to put it on the menu for her time home. It comes out so moist and delicious.
Chicken Parmesan
Ingredients:
3 Boneless Skinless Chicken Breasts,
½ cup Parmesan Cheese, plus extra for topping
2 Eggs
1 cup Panko Bread Crumbs
1 cup Italian Style Bread Crumbs, or Panko
1 tsp Garlic Powder
24 oz Marinara Sauce
1 cup Shredded Mozzarella Cheese
Fresh Basil Leaves
Instructions:
- Preheat oven to 450 degrees
- Pound chicken to 1/2 inch thickness without breaking the membrane, cut in half to make 6 breast halves.
- Pat chicken dry and season well on both sides with salt and pepper.
- Add eggs to a shallow bowl and beat well.
- Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
- Dip each piece of chicken into the egg mixture, and then press into breadcrumbs, coating on both sides.
- Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan.
- Place breaded chicken on top.
- Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
- Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees).
- Garnish with fresh chopped basil.
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Enjoy!
Ingrid