CRISPY CHICKEN PARMESAN RECIPE

CRISPY CHICKEN PARMESAN RECIPE

Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes
Calories

647

kcal

Ingredients

  • 2 large chicken breasts butterflied

  • Reynolds Kitchens Quick Cut Plastic Wrap

  • Salt and pepper

  • 2 eggs

  • 1/2 cup Italian Breadcrumbs

  • 1/2 cup panko breadcrumbs

  • 1 cup freshly grated Parmesan cheese

  • 1/4 cup olive oil

  • 1 tablespoon minced garlic

  • 2 Tbsp fresh basil leaves thinly sliced

  • 8 ounces mozzarella cheese sliced

  • spaghetti pasta and crusty bread for serving

  • 26 ounces 1 jar Marinara Sauce

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!

this article and recipe adapted from this site

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