Chicken Parmesan

Chicken Parmesan is an ultimate comfort meal. The trick to making the best Chicken Parmesan is to make sure that it develops a crisp and golden crust. I actually did not have any breadcrumbs on hand when I made this recipe, so I toasted a piece of wheat bread and put it in a food processor to make homemade breadcrumbs! I then mixed the breadcrumbs with a garlic herb seasoning and parmesan. I paired my chicken parmesan with cauliflower gnocchi but I think chicken parmesan goes best with a side of spaghetti. If you want to lighten the meal a little you can definitely pair it with a salad. 

Serves 2

Ingredients:

1 large Chicken Breast or 2 small Chicken Breasts 

½ cup of Breadcrumbs

1 Egg

½ cup of All-Purpose flour

1 tbsp of Garlic Herb Seasoning

¼ cup of Grated Parmesan

⅓ cup of Shredded Mozzarella 

½ cup of Marinara Sauce

Fresh Parsley  

Olive Oil

Butter

1. Preheat the oven to 350 degrees. 

2. If you are using one large chicken breast slice it in half lengthwise to create two thinner chicken breasts. If you are already using 2 smaller chicken breasts I would recommend placing plastic wrap on top of the breasts and using a large spoon to pound the breast thinner. 

3. The next step is to set up a breading station using three shallow plates. On the first plate, mix flour with a dash of salt and pepper. On the second plate, crack an egg and use a fork to scramble the egg. On the third plate, combine breadcrumbs, parmesan and seasoning. I used a garlic herb seasoning that had garlic salt, oregano, thyme and parsley, but you can use whatever you have or just salt and pepper. 

4. Start by fully coating the raw chicken breast in the flour and shake off any excess flour. Next, dip the chicken breast in the egg mixture and then the breadcrumbs making sure the breast is fully coated. Repeat for as many chicken breasts as you are using. The portions of flour and breadcrumbs I listed should coat the entire breasts without having too much leftover. 

5. Heat an ovenproof medium sized skillet over the stove on medium heat. Add 1 tbsp of olive oil and 1 tablespoon of butter. This combination helps the chicken develop a golden brown crust. 

6. Once the oil and butter is heated and the butter is starting to froth add the chicken breast. Sear for 2 to 3 minutes on the first side until the breast is golden brown. Flip the chicken breast over and continue to cook on the other side for 1 to 2 minutes. 

7. Add ¼ cup, or a couple of spoonfuls, of marinara on top of each breast and top with shredded mozzarella cheese. You can definitely use sliced mozzarella but I find shredded mozzarella melts quicker. 

8. Stick the pan in the oven and bake for 5 minutes at 350 degrees. Then turn the oven to broil for 2 minutes until the mozzarella is melted and starting to bubble. 

9. If you used thin chicken breasts they should be cooked through and moist. Cooking times will vary based on the thickness of the chicken so always make sure the chicken is cooked through completely and at an internal temperature of 165 degrees fahrenheit. Top with chopped parsley and enjoy! Let me know if you have any questions!