Chicken Parmesan

This is my favorite meal and has always been a “go-to” recipe. I hope the two of you enjoy it as well.

4 thin boneless skinless chicken breasts 1 cup all purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 large eggs 1 cup panko bread crumbs 1 cup Italian style bread crumbs 1 teaspoon garlic powder 3/4 cup freshly grated parmesan cheese divided 1/4 cup olive oil 1/4 cup butter 1 cup marinara sauce 8 ounces fresh mozzarella sliced 1/4 cup chopped fresh basil

Preheat oven to 450 degrees F. Lightly grease a 9x13 baking dish and set aside. Place out 3 shallow dishes. Fill the first with flour, salt, pepper and stir together. In the second dish whisk eggs. In the third dish stir together both bread crumbs, garlic powder, and 1/2 cup grated parmesan cheese. Coat the chicken breasts in the flour mixture, then dip into the egg mixture to coat, then roll in the bread crumb mixture until well coated. Set aside. Pour the olive oil into a heavy skillet and add in butter over medium high heat. Once butter has melted, add in chicken and fry for 2-3 minutes on each side until chicken is browned on both sides. Transfer chicken to the lightly greased baking dish. Spread marinara on top of each chicken breast. Top each breast with two slices of mozzarella and sprinkle on remaining 1/4 cup parmesan cheese. Bake in the preheated 450 degree oven until cheese is bubbly and browned and chicken is cooked through, 15-20 minutes. Sprinkle with fresh basil and serve hot.

Brett Sherman