Ingredients
- 2 large boneless, skinless chicken breasts
- 1 or 2 large egg(s)
- 1/2 cup bread crumbs (regular bread crumbs work fine, but I prefer panko bread crumbs if you can find them)
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 1/2 teaspoon dried basil
- salt and pepper to taste
- 1/4 teaspoon dried oregano
- 1/3 cup virgin olive oil
- 1 1/2 cups tomato or marinara sauce
- 1 cup of all-purpose flour
Preparation
Step 1
1. In a shallow pan, beat egg with a dash of milk until well-blended. In another shallow pan, mix bread crumbs with basil, oregano, pepper and 1/4 cup of Parmesan cheese.
2. Dip each chicken breast first in egg mixture, then in flour. Dip each chicken breast again in the egg mixture, and now finally the breadcrumb mixture. This is the best way I've found to cook chicken parm.
3. Heat oil over medium-high heat in non-stick frying pan. When oil is heated (about 5 minutes) add coated chicken breasts and cook until golden brown on each side
4. Pour 3/4 cup tomato sauce on baking sheet and put cooked chicken breasts on top or tomato sauce. Pour remaining tomato sauce over chicken breasts and top with the mozzarella and remaining parmesan cheeses.
5. Bake at 350 degrees for 20-25 minutes or until cheese is bubbly
6. When I make this though, I also make it with spaghetti as a side. Cook 2 servings of spaghetti, and serve with another 3/4 cup or so of tomato sauce. She'll be impressed.