chicken-parmesan

Chicken Parmesan recipe from Cooking Classy




Ingredients

Marinara Sauce
    • 2 Tbsp extra virgin olive oil
    • 1/4 cup finely chopped yellow onion
    • 2 garlic cloves, minced
    • salt and freshly ground black pepper
    • 1 tsp dried parsley
    • 1/4 tsp dried oregano
    • 1 pinch red pepper flakes
    • 1 (28 oz) can crushed Roma tomatoes (I prefer Contadina)
    • 1/4 tsp granulated sugar
    • 1 bay leaf
    • 2 Tbsp chopped fresh basil
Chicken
  • 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
  • salt
  • 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz provolone cheese, shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese, grated (1/2 cup)
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp freshly ground black pepper
  • 2 1/2 Tbsp vegetable oil
  • 2 1/2 Tbsp extra virgin olive oil
  • 1/4 cup torn fresh basil

 

For directions on how to make chicken parmesan, visit Cooking Claassy!