Dredged and battered chicken breasts are oven-baked to crispy cheesy perfection with tomato sauce and a delicious blend of cheeses in this classic chicken parmesan recipe.
Ingredients
1 1/2poundboneless skinless chicken breastscut in half through the middle
2large eggs
2teaspoonsminced garlic
2Tablespoonsparsleychopped
1cupall-purpose flour
4teaspoonsItalian seasoningdivided
1cupPanko or Italian bread crumbs
1/4cupcooking oil of choice
1cuptomato sauce
1cupshredded mozzarella cheese
1/2cupParmesan cheese
Instructions
In a casserole dish or shallow container, combine the eggs, minced garlic, and parsley. Marinate the chicken in the egg mixture for 15 minutes.
Preheat oven to 400F. Prepare a 9” x 13” casserole dish with a coat of non-stick spray and set aside. Get a large plate ready to place your chicken on after coating.
Add flour and 2 tsp Italian seasoning to a shallow bowl. Stir to combine. Add breadcrumbs to a second shallow bowl. Dredge each piece of chicken in the flour, then back into the egg mixture, and then into the bread crumbs. Place on a plate as you coat all of the chicken.
Add cooking oil to a skillet and heat over medium heat. Brown each piece of chicken, about 3-4 minutes per side, and then place in the prepared casserole dish.
Stir the remaining 2 teaspoons of Italian seasoning into the tomato sauce; spoon over chicken. Top with shredded cheese and Parmesan cheese.
Bake until the cheese is bubbly and chicken is cooked through, about 10 minutes. Garnish with fresh parsley, if desired, and serve.
Notes
Store leftovers in the refrigerator for up to 3 days.