Parmesan and seasoned breadcrumb coated chicken, baked with marinara sauce and topped with an Italian cheese blend.
Prep Time30 minutesmins
Cook Time30 minutesmins
Servings: 4
Ingredients
4piecesboneless skinless chicken breasts1 lb.
1/3c.flour
1eggslightly beaten
3/4c.dry Italian seasoned breadcrumbs
1/2tsp.garlic powder
1/3c.grated Parmesan cheese
1/4tsp.salt
1/4tsp.pepper
3tbsp.olive oil
1 1/2c.spaghetti saucedivided
6ouncesshredded Italian cheese blendor use a combination of mozzarella & Parmesan
Instructions
Slice chicken horizontally into 1/2 inch fillets. (See notes section for tips.) Optionally you can pound it to 1/2" thickness.
Preheat oven to 350 degrees.
Place the flour in a sealable plastic bag. Place beaten egg in a shallow bowl. Place breadcrumbs, garlic powder, 1/3 c. Parmesan, salt and pepper into another sealable bag. Seal bag and shake to combine.
Shake 1 chicken fillet in sealed flour bag. Next coat fillet in egg, letting excess drip off. Then shake fillet in breadcrumb mixture bag. Repeat process with remaining fillets.
In large skillet, heat 3 tbsp. oil. Add cutlets and cook over medium heat for 3-4 minutes per side, until golden. Remove from skillet and set aside.
Pour 1 c. of spaghetti sauce into the bottom of a baking dish. Arrange fillets in dish in a single layer and pour remaining marinara sauce over chicken. Bake for 15 minutes, Top with Italian cheese blend and bake for 5 additional minutes, or until cooked through. Enjoy!
Notes
Note - It's much easier to slice chicken into thin fillets when it's still partially frozen. Here are two methods you can use.If you are starting with fresh chicken, you can put it in the freezer for 1 1/2 - 2 hours. This will firm up the chicken but it won't be frozen solid.If you are starting with frozen chicken, thaw it until it's mostly thawed but still somewhat firm.