Classic Italian-American Chicken Parmigiana

Ingredients

• 4 boneless, skinless chicken breasts (about 500g / 1.1 lb) 4 boneless, skinless chicken breasts (about 500g / 1.1 lb)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 large eggs 2 large eggs
• 1 cup (240ml) marinara sauce 1 cup (240ml) marinara sauce
• 2 cups (200g) shredded mozzarella cheese 2 cups (200g) shredded mozzarella cheese
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 16g, 7g
• Carbohydrates (total, sugars): 19g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
3. 3.
   In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, garlic powder, salt, and black pepper.
4. 4.
   In another shallow dish, beat the eggs.
5. 5.
   Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere.
6. 6.
   Heat a large oven-safe skillet over medium heat and add a drizzle of olive oil. Cook the breaded chicken breasts for about 3-4 minutes per side, until golden brown.
7. 7.
   Remove the skillet from the heat and spoon marinara sauce over each chicken breast. Sprinkle shredded mozzarella cheese on top.
8. 8.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
9. 9.
   Remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Chicken breasts — Pounding the chicken breasts to an even thickness ensures they cook evenly and remain tender. Be careful not to pound them too thin, as they may become dry.
• Breadcrumbs — For a more flavorful crust, use homemade breadcrumbs or panko breadcrumbs instead of store-bought ones.
• Marinara sauce — Opt for a high-quality marinara sauce or make your own for the best flavor. Look for one with no added sugar if you prefer a healthier option.
• Mozzarella cheese — Shredded mozzarella cheese melts beautifully and adds a creamy texture to the dish. Use fresh mozzarella if you prefer a softer and more delicate cheese.

Tips & Tricks

• To make the dish spicier, add a pinch of red pepper flakes to the breadcrumb mixture.
• For a healthier version, you can bake the breaded chicken breasts instead of pan-frying them. Place them on a baking sheet lined with parchment paper and bake at 200°C (400°F) for 20-25 minutes, or until cooked through.
• Serve the Chicken Parmigiana with a side of spaghetti or linguine tossed in olive oil and garlic for a complete meal.
• If you prefer a lighter version, use part-skim mozzarella cheese instead of full-fat mozzarella.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Chicken Parmigiana hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness. Pair it with a side of pasta or a green salad for a satisfying meal.

Presentation advice

To present the Chicken Parmigiana beautifully, place a breaded chicken breast on a plate, spoon marinara sauce over it, and sprinkle generously with shredded mozzarella cheese. Garnish with fresh basil leaves for an elegant touch. Serve it alongside a side of pasta or salad for a visually appealing and delicious presentation.