Chicken Parmesan
Olivia Mann
ingredients
- 4 boneless skinless chicken breast halves (about 2 pounds)
- 1 1/2 teaspoons salt
- 4 cups bread crumbs
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Freshly ground black pepper
- All-purpose flour, for dredging
- 4 large eggs, beaten
- 2 tablespoons whole milk
- 1-2 tbsp Olive oil
- 6 cups Quick Marinara Sauce, recipe follows
- 2/3 cup grated Parmesan, divided
- 1 pound fresh mozzarella, thinly sliced
- Pasta, cooked according the package directions
- Marinara Sauce:
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 4 cloves garlic, chopped
- 2 teaspoons dried oregano seasonings
- 2 (28-ounce) cans crushed or diced tomatoes with juice
- 1 tbsp kosher salt
- Freshly ground black pepper
directions
- 1
Preheat oven to 375°F.
- 2
Put each chicken breast between to pieces of plastic wrap and pound them out to a uniform thickness, no more than about 1/3-inch.
- 3
In a large bowl, whisk together the 1 1/2 teaspoons salt, bread crumbs, oregano, thyme, and season with pepper.
- 4
Place the flour in a large plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge a chicken breast in the flour and shake off excess. Then dip it into the egg mixture and finally dredge in the seasoned breadcrumb mixture. Shake off any excess breading and transfer to a baking sheet. Repeat with the remaining chicken.
- 5
In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until lightly golden, about 3-4 minutes per side.
- 6
Place a thin coating of Marinara sauce in the bottom of a 9-by-13 inch baking dish. Lay the chicken over sauce. Cover the chicken with more sauce, sprinkle with cheese and bake until cheese is bubbly and golden brown, about 30 minutes.
- 7
Pour remaining sauce over pasta
- 8
Serve immediately.
- 9
Quick Marinara Sauce:
- 10
Heat the oil in a medium saucepan over medium-high heat. Saute the onion, garlic, and Italian seasoning. Stir until lightly browned, about 5 minutes. Add the tomatoes and bring to a boil. Lower the heat to a simmer, cover, and cook for 10 minutes.
- 11
Stir in the salt and season with pepper, to taste. Use immediately or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.
Source: Olivia Mann
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