Chicken Parmesan Recipe

Preheat your oven to 375°F (190°C).

Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.

Set up a breading station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, combine breadcrumbs and grated Parmesan cheese.

Dredge each chicken breast in the flour, shaking off excess. Dip in the beaten eggs, then coat with the breadcrumb mixture, pressing lightly to adhere.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.

Transfer the browned chicken breasts to a baking dish.

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add the canned crushed tomatoes to the saucepan along with oregano, basil, sugar, salt, and black pepper. Stir to combine.

Bring the sauce to a simmer, then reduce heat and let it cook for 15-20 minutes to thicken and develop flavors.

Once the sauce is ready, pour it evenly over the chicken breasts in the baking dish.

Top each chicken breast with sliced mozzarella cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

Garnish with fresh basil and parsley before serving.