As I’ve mentioned in the past, I’m always trying to work more chicken dishes into my recipe repertoire. Chicken Parmesan is one that I’ve made several times, and I’ve finally perfected it enough to share it with you all. It’s one of my favorites!
2 large, boneless skinless chicken breasts
3/4 cup bread crumbs (I use Panko bread crumbs)
1/4 cup Parmesan cheese (powdered or freshly grated)
3/4 teaspoon basil (dried or fresh)
3/4 teaspoon parsley (dried or fresh)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I use smoked paprika)
Spaghetti sauce (about 1/2 a jar)
1 cup shredded mozzarella cheese
1/3 cup Parmesan cheese (powdered or freshly grated)
Grab two bowls. In the first: mix the bread crumbs, Parmesan cheese, basil, parsley, garlic powder, and paprika. In the second, beat the egg.
Prepare the baking dish by coating it with oil.
Cut the chicken breasts in half so you have four thin, even fillets.
Coat each chicken breast with egg, and then coat it with the bread crumb mixture.
Place chicken breasts in baking dish, and bake at 375 degrees Fahrenheit for 12 minutes per side.
Using a spoon, cover chicken breasts with spaghetti sauce, mozzarella cheese, and Parmesan cheese.
Bake an additional 10 minutes, or until chicken is fully cooked (time will depend on thickness of chicken breasts–I usually cut into one of the chicken breasts to make sure the inside is no longer pink).