Baked Chicken Parmesan
- Servings
- 4
Ingredients
- 2 eggs
- 2 clove garlic minced
- 2 tbsp fresh parsley chopped
- 2 tsp salt and
- 1/2 tsp ground black pepper
- 3 large chicken breasts halved to make 6 fillets
- 1 cup panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup fresh parmesan cheese grated
- 1 tsp onion powder
- 1/2 cup light virgin olive oil
- 12 oz mozzarella cheese shredded
- 1/2 cup Parmesan cheese shredded
- 4 tbsp fresh basil chopped
- 1 tbsp olive oil
- 1 large white onion chopped
- 1 clove garlic minced
- 1 15 oz. can tomato puree
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp dried Italian herbs
- 1 tsp granulated sugar
Method
Chicken: Preheat oven 425F.
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Prepare a baking dish with non-stick cooking oil spray and set aside.
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In a shallow bowl, mix together eggs, garlic, parsley, salt, and pepper until combined.
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Coat chicken fillets with egg mixture, cover, and marinate for 15 minutes.
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Mix bread crumbs, parmesan and garlic powder in another bowl.
Sauce: In a medium pot, heat oil and fry onions for about 3 minutes.
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Add garlic and stir. Add in the rest of the sauce ingredients, cover, and simmer until thickened, about 8 minutes.
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Dip chicken into breadcrumbs and coat evenly.
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In a large skillet over medium high heat, heat oil until simmering.
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Fry chicken for 4 to 5 minutes, or until crispy and golden.
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Place chicken into baking dish and cover each fillet with 1/3 cup of prepared sauce.
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Top each with equal portions of shredded mozzarella and 2 Tbsp. of parmesan.
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Bake until cheese is bubbly and melted, about 15 to 20 minutes.
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Sprinkle over the chopped basil.
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Serve hot and enjoy.
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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