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Thursday, April 12, 2018

Baked Chicken Parmesan

The flavor in this chicken is delicious, the baked panko bread crumbs makes it super delicious plus it's so tender you can cut it with a fork.
When you pound your chicken out don't take all your hostilities out on the chicken Pound semi gently and outwards instead of straight down.

what you need:
2 cups panko breadcrumbs
2 tablespoons olive oil
1 teaspoon Kosher salt
3 large eggs (lightly beaten)
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
salt and pepper
1 pound chicken breasts (boneless, skinless, pounded to 1/4-inch thickness)
1 cup store-bought marinara sauce
1 cup reduced fat mozzarella cheese (shredded)
fresh basil leaves (to serve)
Kosher salt and freshly ground black pepper (to taste)

how to make it:
Preheat the oven to 400ºF. Line a baking sheet with a wire rack and set aside
until ready to use.
In a medium bowl, stir together the panko breadcrumbs, olive oil and salt. Remove
to a baking sheet and place in the oven. Bake until toasted and golden brown,
about 6-8 minutes, stirring halfway through. Remove from the oven and allow to
cool completely.

Meanwhile, prepare your breading station. Using 3 shallow baking dishes, add the
flour to the first one, the beaten eggs to the second, and the toasted panko to
the last dish. Pat the chicken breast dry with paper towels and season both sides
with salt and pepper. Dredge chicken breast in the flour, shaking off the excess
flour, then dip, coating both sides, in the eggs. Coat in the panko, pressing
down, ensuring it sticks to the chicken, and remove to the prepared baking sheet.

Repeat with remaining chicken cutlets. Place on the center rack of the oven and
bake until the chicken is cooked through, about 10-12 minutes.
Remove from the oven and adjust the oven setting to broil. Divide the marinara
sauce and mozzarella cheese evenly amongst the tops of the chicken cutlets. Sprinkle
with Parmesan cheese.
Place the chicken under the broiler until the cheese is golden brown and melted, about
2 minutes. Remove from the oven, garnish with basil leaves, and serve.

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