My husband and son both love Parmesan Chicken. I have worked on this recipe until I finally have perfected it. I even used a jar of tomato and basil sauce so you don't have to make that part. Since chicken breasts are so large, I sliced them horizontally before I pound on them to flatten.
Preparing everything in advance and then putting it in the oven 30 minutes before dinner makes it the perfect entree for guests so you aren't slaving over the stove. Don't forget to garnish with some fresh basil. I took my picture before I added the basil Oops!
- 2 large chicken breasts
- 1 cup Italian bread crumbs
- 3/4 cup flour
- 2 eggs, beaten
- 1/2 cup parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 1/2 jar of basil tomato sauce
- 8 oz. fresh mozzarella cheese
- 1/4 cup parmesan cheese
- chopped basil
Slice each chicken breast horizontally so it makes 4 portions. Place the meat between two pieces of plastic wrap and pound with a meat mallet or a rolling pin. Flatten until the meat is about 1/4 in. thick. If you have small chicken breast, then 4 breasts are recommended. Generously salt and pepper each chicken breast on both sides. (Photo A)
Set up the breading station. One with the flour, another with the beaten eggs and the third with the bread crumbs and parmesan cheese. (Photo B) Coat the chicken breasts on both sides with the flour mixture (Photo C), then dip both sides into the egg mixture (Photo D) and dredge both sides in the bread-crumb mixture (Photo E), pressing lightly.
Heat 2 tablespoon of butter and 2 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. (Photo F) Add more butter and oil and cook the rest of the chicken breasts.
Place the cooked breasts in an oven proof pan. Pour the basil tomato sauce on the chicken. Slice the mozzarella cheese and place the slices on each chicken breast. Garnish with the 1/4 cup parmesan cheese. (Photo G) Place under the broiler for 5 minutes or until the cheese is melted and bubbly. Garnish with chopped basil and serve immediately.