Chicken Parmesan in Marinara | gardengaterecipes

Chicken Parmesan in Marinara Sauce

An all-time favorite for special occasion parties, but easy enough for everyday! Use your favorite Marinara for everyday, if you don't have any home made in the freezer! Or make the Quick Marinara...it's all good!

Ingredients

1 egg
1/4 cup water
1 cup flour, season with salt & pepper
1 1/2 cups Italian bread crumbs (I use Panko)
6 tablespoons grated Parmesan cheese, divided
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
Kosher salt & pepper
2 skinless, boneless chicken breasts, sliced in half horizontally (4 filets)
Olive oil, to drizzle over pan
2 cups Marinara sauce, your home-made, or good quality jarred, warmed
1 ball mozzarella cheese, fresh, sliced as thinly as you can (freeze it slightly & it'll slice easier)
Whole wheat or regular spaghetti, cooked

1. Bread the chicken breasts

If planning pasta, get a pasta pot with well salted water on the stove to boil. It'll take a while. Cover it with a lid, so it comes to a boil more quickly. Continue with recipe, while you're waiting...a watched pot, and all that!

Set up your breading station. One bowl with the flour, mixed with a nice pinch of salt and pepper. A second with 1 large egg beaten with a quarter cup of cold water. The third with Italian panko or bread crumbs, mixed with 4 tablespoons of the Parmesan cheese (save the rest for topping).

Pat the chicken dry on both sides with a paper towel. Sprinkle with kosher salt and pepper. Dip in the flour, press, to adhere, and coat both sides. Tap off excess. Dip in egg wash, then into the panko or bread crumbs, pressing to help the crumbs stick.

3. Top

2. Bake to near done

Prepare a sheet pan with aluminum foil. Non-stick foil is a plus, here!

Spray with non-stick spray and drizzle surface lightly with olive oil. (focus drizzle where you'll be placing the chops)

Bake at 400 for 20 minutes, carefully turning the filets over at the 10 minutes mark.

4. Bake & Serve

While the chicken is in its last 10 minutes, pop the pasta into the boiling, salted water. Cook, according to package directions, to al dente. Place a portion in a nice mound in the center of your serving plate, dollop over some marinara sauce. Top with a saucy, cheesy chicken breast. A final grate of fresh black pepper is nice over the top. Maybe, some fresh basil ribbons, or parsley, if it's in season.

Pull pan from oven. Reduce heat to 350.

Top the breasts with some marinara, then finish with the sliced mozzarella and a nice pinch of the remaining Parmesan.

Return to oven and bake for an additional 10 minutes. Pop it under the broiler for a nice browned crust, if desired.

Let rest before serving, about 5 minutes or so.