Chicken Parmesan is one of the easiest and first things I ever learned to make. It's a guaranteed crowd pleaser and perfect for large batches or a quick dinner for one. Having a dinner party? Make them into bites! Just cut the chicken into small pieces when before you do the dip.
Note: You can make this dish lighter by grilling or pan searing the chicken rather than breading it, and serve over whole wheat pasta, quinoa pasta, or no pasta at all!
- 3 large chicken breasts
- One small ball of fresh mozzarella cheese
- One jar of your favorite marinara sauce (store bought or homemade)
- Fresh rosemary sprigs
- Parmesan cheese
- Fettuccine with lines: they hold sauce well, but any pasta will work
- 2 eggs
- Panko or regular breadcrumbs (unseasoned)
- A splash of milk
- Olive oil
Preheat oven to 375 degrees.
Rinse chicken breasts and trim off any unwanted parts. Pound with a meat pounder (or something similar) until each breast is the same thickness. (This will allow them to cook at the same speed)
Now it's time for the triple dip. Mix the flour with plenty of salt, pepper, and finely minced rosemary in a wide bowl. Next, crack the eggs into a similar bowl and add a splash of milk. Finally, pour your breadcrumbs into another bowl similar to the others and season with salt and pepper. (For this step I recommend using one hand for dry dipping and one hand for wet dipping to avoid clumps.) Using your dry hand, dip chicken in the flour and shake off the excess. Next, using your wet hand, dip the chicken in the egg mixture and shake off excess. Finally, with your dry hand, dip the chicken in the breadcrumbs. Repeat with each chicken breast.
Heat a generous amount of olive oil in a large skillet with high sides and cook chicken breasts until golden brown, but not cooked through. Turn off heat once chicken is seared and move pan aside. While it's cooling slightly, slice mozzarella cheese into 1/4 inch slices or so.
Pour one entire jar of your favorite marinara sauce over the chicken in the pan and make sure all the chicken is covered sauce. Finally, layer mozzarella slices onto each piece and grate parmesan cheese over the top.
Bake for about 20 minutes or until chicken is cooked through. While baking, cook pasta to al dente perfection.
Note: This is a great dish to freeze. Just reheat in the oven and you'll have dinner for a couple days during the week!
Did you try this recipe out? Instagram a photo and we'll feature the best one!
Tag us @hookdonabite and hashtag #imhookd
Take A Bite!
Hook’d On a Bite is a Trademark of Lindsey Hook. © 2014 Lindsey Hook