This is a classic Italian-American recipe for boneless chicken breasts dredged in breadcrumbs and Parmesan cheese, browned in a skillet and then coated with marinara sauce and topped with mozzarella cheese.
Servings: 8 servings
- 1/4 cup flour for dredging
- Salt and pepper to taste
- 4 whole boneless chicken breasts if thick, slice in half
- 1 egg
- 2 tablespoons water
- 3/8 cup grated Parmesan cheese
- 3/4 cup dry seasoned breadcrumbs
- 1/2 cup olive oil
- 8 ounces Part skim milk mozzarella cheese
- marinara sauce
- Preheat oven to 350 degrees F.
- Mix flour, salt, and pepper. Dredge chicken breasts with seasoned flour. Dip them in egg lightly beaten with water and then dredge in a mixture of Parmesan cheese and bread crumbs.
- In a large non-stick or cast iron skillet heat 1/4 cup of olive oil over medium heat, add chicken and brown on both sides. Remove breasts as they are cooked to a plate covered with paper towels. When one batch is done, wipe down skillet with paper towels and repeat until all of the meat is cooked.
- Cover bottom of baking dish with thin layer of marinara sauce. Place chicken in single layer on top. Arrange slices of mozzarella on top of chicken and cover with additional marinara sauce. Bake in oven until cheese melts, approximately 15 minutes.
- Serve with pasta and marinara sauce. Also makes a great sandwich on Italian or French bread.