Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
The best indeed! This Chicken Parmesan is what I like to call the perfect food! My only advice to you is to be very generous with the amount of cheese that you are going to add. Just do it and thank me later. Enjoy!
Ingredients:
1 (28 ounces) can of crushed Roma tomatoes
2 garlic cloves, minced (2 teaspoons)
1 tablespoon olive oil
1/4 teaspoon dried oregano
1/4 c finely chopped yellow onion
salt and freshly ground black pepper
2 fresh basil sprigs
Chicken:
1 1/2 ounces Parmesan cheese, finely shredded (1/2 c)
1 1/2 ounces Parmesan cheese, finely shredded (1/2 c)
1 large Egg
2 ounces provolone cheese**, shredded (1/2 c)
1 tablespoon all-purpose flour
2 (8 ounces) boneless, skinless chicken breasts, butterflied and separated, and pounded to 1/2-inch thickness
2 ounces whole-milk mozzarella cheese, shredded (1/2 c)
1/4 teaspoon dried oregano
1/2 c Panko bread crumbs
1/4 c torn fresh basil
1/2 teaspoon garlic powder
1/3 c olive oil
Directions:
Sauce:
Place a saucepan on the stove and turn the heat to medium-high.
Add 1 tablespoon of olive oil and allow it to become hot.
Add onions and garlic, then sauté until soft and aromatic.
Add the crushed tomatoes, then sauté until well blended. Sprinkle salt, pepper, 1/4 teaspoon salt, 2 fresh basil sprigs, and oregano. Stir again.
Turn the heat down to low, then simmer everything for about 20 minutes. Make sure to stir from time to time until the texture of the sauce becomes thick. Remove the pan from the stove, then discard the basil sprigs. Cover the pan to keep warm.
Chicken:
Sprinkle salt over the chicken pieces, then toss until well coated.
Preheat the broiler. Place the oven rack about 4-inches away from the broiler.
Add egg and flour into a mixing bowl. Whisk until well blended.
In another bowl, add garlic powder, Parmesan cheese, 1/4 tsp pepper, Parmesan cheese, oregano, and bread crumbs. Whisk until well mixed.
Use paper towels to pat dry the chicken.
Coat each chicken with the flour mixture, then with the Parmesan mixture.
Place a 10-inch skillet on the stove and turn the heat to medium-high.
Add oil and allow it to become hot.
Add the chicken pieces in batches and cook for about 3 minutes or until they turn golden brown. Transfer onto a clean plate. Repeat the process with the rest of the chicken.
In a mixing bowl, add provolone and mozzarella cheese. Stir until well mixed. Sprinkle the mixture on top of the chicken.
Place them inside the preheated oven and broil for about 2 minutes.
Remove from the oven, then coat each chicken with 2 tablespoons of marinara sauce.
Sprinkle freshly chopped basil on top to garnish.
Serve and enjoy!
Nutrition Facts:
Calories 577 | Calories from Fat 324 | Fat 36g55% | Saturated Fat 10g63% | Cholesterol 141mg47% | Sodium 848mg37% | Potassium 1085mg31% | Carbohydrates 24g8% | Fiber 4g17% | Sugar 10g11% | Protein 30g60% | Vitamin A 1060IU21% | Vitamin C 21.6mg26% | Calcium 408mg41% | Iron 4.1mg23%
