This is a relatively simple recipe for making great chicken Parmesan at home. Goes great over angel hair pasta with a big piece of garlic bread, steamed broccoli, and a glass of Cabernet.
Ingredients
- all-purpose flour: 1 cup
- eggs: 3 piece
- ounces Italian-seasoned bread crumbs: 12 piece
- skinless, boneless chicken breasts: 6 piece
- butter: 6 Tbsp (divided, to taste)
- jars marinara sauce: 2 piece (24 ounce, to taste)
- slices mozzarella cheese: 12 piece
- Parmesan cheese: 1 pack (3 ounce pack)
- oregano: 2 Tbsp
- basil: 2 Tbsp
- garlic powder: 1 Tbsp
Metric Conversion
Stages of cooking
-
Spread flour on a shallow plate. Beat eggs in a bowl. Pour bread crumbs into a shallow bowl. Dredge chicken breasts in flour. Dip in egg and roll in bread crumbs to coat.
-
Melt 2 tablespoons butter in a large skillet over medium heat. Fry breaded chicken breasts, 2 at a time, until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining butter and chicken breasts.
-
Layer chicken breasts in a slow cooker, covering each layer with marinara sauce.
-
Cook on low until flavors combine, 2 1/2 to 3 hours.
-
Preheat oven to 325 degrees F (165 degrees C).
-
Place chicken breasts side-by-side in a baking dish, spooning additional sauce on top. Place 2 slices mozzarella cheese over each piece of chicken. Sprinkle Parmesan cheese, oregano, basil, and garlic powder on top.
-
Bake in the preheated oven until cheese is melted, about 10 minutes.
