Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup breadcrumbs (Italian seasoned or panko)
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 egg
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and black pepper to taste
- Olive oil for frying
- Fresh basil for garnish (optional)
Equipment Needed
- Ziplock bag or meat mallet (for chicken)
- Shallow bowls (for egg wash and breadcrumbs)
- Large skillet or frying pan
- Baking dish
- Oven
Step-by-Step Instructions
Let’s dive into the magic of preparing this Chicken Parmigiana! First, I always start by prepping my chicken. I place the chicken breasts in a Ziplock bag, and using a meat mallet, I gently pound them to an even thickness. This not only tenderizes the meat but also ensures they cook evenly. Season the chicken with salt and pepper on both sides. I love the sound the mallet makes as it transforms the chicken into perfectly uniform pieces. It’s quite therapeutic, actually! (See the next page below to continue steps…)