Me and my husband both love Chicken Parmigiana... Crispy baked chicken with tomato sauce and cheese... what's not to love?! I'd like to share my recipe with you - my husband has told me numerous times that I make the best chicken parm he's ever had, so I hope you guys enjoy it just as much.
4 chicken breasts
1/2 cup panko bread crumbs
1/4 cup parmesan cheese
a couple shakes of salt
1/2 cup mozza cheese (grated)
1/2 box of your favorite pasta (I like to use angel hair noodles)
2 to 3 cups Tomato or marinara sauce (either homemade or store bought)
2 eggs (well beaten)
Pam cooking spray
Preheat the oven to 425 F and spray a baking sheet with pam.
Begin by mixing the panko crumbs, parmesan cheese and salt into a medium sized dish.
Dip the chicken into the eggs and make sure they're well coated, and then roll them one at a time in the panko mixture until very well coated. Lay them onto the baking sheet spaced evenly.
While the chicken is in the oven make or prepare your tomato/marinara sauce. Simmer while chicken is cooking.
Bake the chicken in the oven for approximately 30 minutes (check the chicken after 25 minutes - especially if using half breasts, the thinner the meat the less time it will take to cook). When the chicken is about 5 minutes away from being done, add about a 1/4 cup of tomato sauce onto the top of each of the breasts and about a tbsp (I just eyeball this, I don't actually measure) of mozza cheese. Bake the chicken for 5 more minutes until cheese is melted.
Serve the chicken over your favorite pasta and tomato/marinara sauce.