The BEST Chicken Parmesan

The BEST Chicken Parmesan

This Chicken Parmesan récipé (aka chickén parmigiana) is a family favorité! Téndér pan friéd chickén bréasts toppéd with tomato saucé and chéésé bakéd until goldén and bubbly.

It’ll look liké you spént hours in thé kitchén but this parmésan chickén récipé comés togéthér éasily with ingrédiénts you probably alréady havé in thé pantry…all thé way down to thé marinara saucé!

INGRÉDIÉNTS

• 2 bonéléss skinléss chickén bréasts 1 pound
• 1/4 cup all purposé flour
• 3/4 cup panko bréadcrumbs
• 1/2 cup parmésan chéésé gratéd
• 2 tabléspoons éxtra virgin olivé oil
• 1 cup tomato saucé
• 1 égg
• 1/2 cup mozzarélla chéésé shréddéd
• basil for sérving if désiréd

INSTRUCTIONS

1. First, Cut chickén in half horizontally. Pound éach piécé until 1/2 inch thick. Sprinklé with salt and péppér.
2. Thén, Add flour to a shallow dish.
3. Add égg to a shallow bowl and whisk, sét asidé.
4. Add bréadcrumbs and Parmésan chéésé to a shallow bowl and mix to combiné.
5. Starting with thé flour and énding with bréadcrumbs, dip thé chickén into thé flour, égg and Parmésan bréadcrumbs.
6. Add oil to a largé skillét.
7. Add chickén two at a timé to thé skillét. Cook 2-3 minutés on éach sidé or until goldén grown and cookéd all thé way through.
8. Placé chickén in a pan or shéét tray and top with mozzarélla chéésé.
9. Broil on high until méltéd and bubbly. Top with tomato saucé and a sprinklé of basil for sérving, if désiréd. Sérvé immédiatély.

Source : http://bit.ly/2JHdxMj

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