CHICKEN PARMESAN

• porce: 4
• aktivní čas: 10 MINUTES
• celkový čas: 35 MINUTES

Ingredience

2 LARGE CHICKEN BREAST (1.5LBS)

½ CUP FLOUR

1 TSP SALT

½ TSP BLACK PEPPER

2 LARGE EGGS, BEATEN UNTIL FROTHY

½ CUP ITALIAN BREADCRUMBS

½ CUP GRATED PARMESAN CHEESE

2 TBSP LIGHT OLIVE OIL

24 OZ MARINARA SAUCE

1 CUP MOZZARELLA CHEESE

Pokyny

1. TRIM CHICKEN BREASTS AND SLICE IN HALF LENGTH WISE TO HAVE 4 SEPARATE BREASTS. SEASON WITH SALT AND PEPPER.

2. IN A SHALLOW BOWL, STIR TOGETHER ½ CUP FLOUR, 1 TSP SALT, ½ TSP PEPPER. IN A SECOND BOWL, WHISK THE TWO EGGS UNTIL FROTHY. IN A THIRD BOWL STIR TOGETHER ½ CUP ITALIAN BREADCRUMBS WITH ½ C PARMESAN CHEESE.

3. DIP BOTH SIDES OF EACH CHICKEN BREAST INTO THE FLOUR COATING EVENLY AND TAPPING OFF THE EXTRA. THEN DIP IN THE BEATEN EGGS LETTING ANY EXCESS DRIP OFF. THEN DIP INTO THE BREADCRUMB MIXTURE PRESSING THE CHICKEN INTO THE CRUMBS TO COVER WELL.

4. HEAT A LARGE NONSTICK SKILLET OVER MEDIUM HEAT AND ADD ENOUGH OLIVE OIL TO COAT THE BOTTOM OF THE PAN. ONCE OIL IS HOT ADD CHICKEN SAUTEING 3-4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN AND JUST COOKED THROUGH. ***OR LIGHTLY SPRAY THE CHICKEN BREAST WITH COOKING SPRAY AND BAKE FOR 20-25 MINUTES THEN CONTINUE WITH RECIPE***

5. POUR 1 ½ CUPS MARINARA SAUCE INTO A 9X13 BAKING DISH. ARRANGE CHICKEN OVER SAUCE IN A SINGLE LAYER. TOP EACH CHICKEN DOWN THE CENTER WITH REMAINING MARINARA SAUCE AND TOP WITH CHEESE. BAKE AT 425 DEGREES FOR 15 MINUTES UNTIL CHEESE IS MELTED AND SAUCE IS BUBBLING.