Chicken Parmesan (Classic Baked)
Any Season
Ingredients
- 2 cups marinara
- 2 eggs
- 1/2 cup flour
- 1/2 cup Parmesan
- 1 1/2 cup Italian breadcrumbs
- 4 boneless skinless chicken breasts
- 1 cup mozzarella
- Olive oil, for cooking
Steps
- Preheat your oven to 350 degrees. Prep three dishes: one with flour, one with beaten eggs, and one with breadcrumbs, Parmesan, salt, pepper, and parsley.
- Pound chicken breasts to 1/2 inch thick. If necessary, you can cut large breasts in half. Place the chicken breasts between sheets of plastic wrap to eliminate mess.
- Dip chicken in flour, then eggs, then bread crumb mix -- make sure it is well coated in each step.
- Cook in olive oil in a large pan, browning on each side, which should take about four minutes per side.
- Place one cup of marinara sauce in the bottom of a 9x13 dish, then lay the chicken on top. Divide the remaining marinara sauce across the top of each piece of chicken, then top with mozzarella cheese.
- Bake for 25-30 minutes until internal chicken temperature reaches 165 degrees. You can top with fresh chopped basil before serving over spaghetti.
Notes
Notes
Nutrition: Calories 452kcal, Carbohydrates 8g, Protein 63g, Fat 18g, Saturated Fat 8g, Cholesterol 257mg, Sodium 1312mg, Potassium 1316mg, Fiber 2g, Sugar 6g, Vitamin A 1172IU, Vitamin C 14mg, Calcium 332mg, Iron 3mg. No author/source attribution was printed on this page. This recipe is a near-duplicate of another "Chicken Parmesan" recipe found earlier in this same PDF (see chicken-parmesan-allrecipes-extra-crispy.md) — same dish, different method (this one bakes with more sauce in a 9x13 dish rather than pan-frying with a light crust). Flagging for the later consolidation pass.