One of my close friends Twyla and I always love to send each other food content on social media. We’re greedy and this is a hobby of ours, don’t judge! Anyway, she sent me a video of some sort of pasta, I believe it was baked ziti, and I forgot about it. But then, a few days or so later (yesterday) I found myself craving chicken parmesan. It’s been so long since I’ve had it and I figured it’d be a nice way to switch up our usual dinner routine.
It may have several components, but the process isn’t long at all. It’s an easy and quick meal that can last you through the week. And if you’re anything like me, and don’t want to cook every single night, that’s a must!
My husband and I loved how it came out, so I want to share this recipe with you, in case you’re interested in giving it a try for yourself!
- Boneless Skinless Thinly Sliced Chicken Breasts
- 2 Eggs
- Panko Bread Crumbs
- Italian Seasoning Bread Crumbs
- Grated Parmesan Cheese
- Fresh Parsley, chopped
- Fresh Basil, chopped
- Olive Oil
- 2 24oz Bottles of Marinara Sauce – or homemade marinara sauce
- 1 Cup of Fresh Mozzarella, shredded
- 3/4 Cup of Parmesan Cheese, shredded
- Salt and Pepper
Pre-heat your oven to 425 degrees
Place flour into a shallow dish or blow. Crack eggs into a second bowl and beat them with a fork.
In a third bowl, combine panko bread crumbs, Italian seasoning bread crumbs, grated parmesan, and chopped parsley. *If you want, you can add a little salt and pepper, but given the amount of salt in the bread crumbs and cheeses for this dish, I did not.
Preheat oil on a large pan on your stove.
One by one, dip each chicken breast into the flour, then eggs, and bread crumb mixture. Then, place the coated chicken into the oil on the pan. Brown each chicken breast for 4 minutes on each side.
Coat a baking dish with 24oz of marinara sauce. *if using bottled marinara sauce, season with salt and pepper to taste.
Place each brown chicken breast into the baking dish on top of the marinara sauce. Pour 1/2 of the remaining marinara sauce over the chicken breasts until covered, or to your liking. I prefer mine to have a lot of sauce.
Top with shredded parmesan and mozzarella. Place in the oven for 20-25 minutes until the cheese is golden.
Chop basil and sprinkle over the chicken parm along with the additional chopped parsley. Serve over spaghetti or linguine noodles and a glass of wine!