CRISPY CHICKEN PARMESAN RECIPE

Directions

• Preheat oven to 400F
• Cut each chicken breast in half lengthwise (butterfly), creating 4 chicken cutlets
• Place chicken on a smooth flat surface between two layers of the Reynolds Kitchens Quick Cut Plastic Wrap and pound to even thickness, about 1/4-1/2 inch.
• Season each chicken cutlet with salt and pepper on both sides
• Whisk two eggs in a small shallow bowl, and mix together the breadcrumbs, panko, and 3/4 cup parmesan cheese in another shallow bowl.
• Heat olive oil in a large oven safe skillet over medium high heat. Add the garlic and cook for 2-3 minutes.
• Dredge the chicken in eggs and then in the parmesan mixture. Add each cutlet to the oil/garlic mixture, leaving a bit of space in between.
• Cook for 3-4 minutes per side, or until chicken is almost completely cooked through. Add more olive oil if needed. Remove chicken. Turn off the heat.
• Add half the jar of sauce to the bottom of the skillet, stirring to add in the brown bits and garlic
• Add the chicken back into the skillet, on top of the sauce. Top with an additional spoonful of sauce per chicken, and then top with 2 slices of cheese per chicken, the remaining grated parmesan, and sliced basil.
• Bake for 10-12 minutes or until cheese is slightly browned and beginning to bubble
• Serve over spaghetti and enjoy!