Traditional Chicken Parmigiana

A classic Chicken Parmigiana recipe featuring tender breaded chicken breasts topped with rich tomato sauce and melted cheese, perfect for Italian cuisine enthusiasts.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

4 boneless, skinless chicken breasts

1 cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

2 cups marinara sauce

1 1/2 cups shredded mozzarella cheese

1/2 cup olive oil

1 tablespoon chopped fresh basil

1 teaspoon dried oregano

Instructions

1. Preheat the oven to 375°F (190°C).

2. Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet.

3. Set up a breading station with flour, beaten eggs, and a mixture of breadcrumbs, Parmesan cheese, salt, and black pepper.

4. Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumb mixture.

5. Heat olive oil in a large skillet over medium heat and fry chicken breasts until golden brown on each side, about 3-4 minutes per side.

6. Transfer the chicken to a baking dish. Spoon marinara sauce over each piece and sprinkle with mozzarella cheese.

7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.

8. Garnish with fresh basil and dried oregano before serving.

Storage

Store leftover chicken parmigiana in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, place chicken parmigiana in an oven-safe dish and warm in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.