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When I was a kid growing up my all time favorite meal was chicken parmigiana. Whenever my family would go out to a restaurant for family dinner, if they had it, chicken parmigiana was my go to meal. So, it was not surprising to me that when I grew up and developed a love for cooking that chicken parmigiana was not only my favorite meal to eat but now to cook! So with the guidance of my all time favorite chef my mom and trying different recipes, I came up with this easy mouthwatering sure to be a crowd pleaser!
4 Boneless, thinly sliced Perdue chicken breasts
Salt and freshly ground black pepper
2 cups of all purpose Flour, seasoned with salt and pepper
4 large eggs
2 cups of Italian seasoned Panko bread crumbs
1 cup of Canola Oil
Tomato sauce recipe below or if it is a last minute meal you can use your favorite jar sauce (i like Barilla Tomato Basil sauce)
1 pound of Mozzarella thinly sliced
Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Then Broil on high until the cheese has a slight browning.
Ingredients for Tomato Sauce:
2 tablespoons of olive oil
1 large onion, chopped (i prefer onions already chopped for me, I hate cutting onions! I get mine at Whole Foods)
6 Cloves of garlic minced
2 28 ounce cans of Italian Tomato Sauce
1 16 ounce can crushed tomatoes
bunch of fresh Basil
1 small can of tomato paste
1 bay leaf
1 small bunch of parsley
Salt and Pepper to taste
Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add Italian tomato sauce, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Basil, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes.
**For a side you can choose your favorite pasta because there will be plenty of sauce leftover or if your watching your carbs like me you can do a side of vegetables (like the one pictured above which is a zucchini ricotta bake)**