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The Best Chicken Parmesan


Ingrèdiènts
Marinara Saucè
  • 1 Tbsp olivè oil
  • 1/4 cup finèly choppèd yèllow onion
  • 2 garlic clovès, mincèd (2 tsp)
  • 1 (28 oz) can crushèd Roma tomatoès
  • 1/4 tsp drièd orègano
  • 2 frèsh basil sprigs*
  • salt and frèshly ground black pèppèr
Chickèn
  • 2 (8 oz) bonèlèss, skinlèss chickèn brèasts, trimmèd, halvèd horizontally*, and poundèd to 1/2-inch thick
  • 2 oz wholè-milk mozzarèlla chèèsè , shrèddèd (1/2 cup)
  • 2 oz provolonè chèèsè , shrèddèd (1/2 cup) (I just bought a vèry thick slicè from thè dèli countèr, thèn gratèd it)
  • 1 largè ègg
  • 1 Tbsp all-purposè flour
  • 1 1/2 oz Parmèsan chèèsè , gratèd (1/2 cup)
  • 1/2 cup Panko brèad crumbs
  • 1/2 tsp garlic powdèr
  • 1/4 tsp drièd orègano
  • 1/3 cup olivè oil
  • 1/4 cup torn frèsh basil
Instructions
  1. For thè saucè, hèat 1 Tbsp olivè oil in a mèdium saucèpan ovèr mèdium-high hèat.
  2. Add in onions and sautè for 2 minutès thèn add garlic, and sautè 30 sèconds longèr.
  3. Get full recipe and instructions, visit here cookingclassy.


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