Chicken Parmigiana Recipe

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt and black pepper.

Set up a breading station: Place the flour in one shallow dish, beat the eggs in a second dish, and place the breadcrumbs in a third dish.

Dredge each chicken breast in flour, shaking off the excess, then dip in the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for about 4-5 minutes on each side, or until golden brown. Remove and place on a paper towel to drain excess oil.

In a saucepan, heat 2 tablespoons of olive oil over medium heat.

Add minced garlic and sauté for about 1 minute until fragrant.

Stir in the crushed tomatoes, oregano, basil, salt, black pepper, and sugar.

Bring the sauce to a simmer and let it cook for about 15-20 minutes, stirring occasionally.

In a baking dish, spread a layer of marinara sauce on the bottom.

Place the breaded chicken breasts on top of the sauce.

Spoon additional marinara sauce over each chicken breast.

Sprinkle shredded mozzarella cheese and grated Parmesan cheese on top of the chicken.

Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.

Remove from the oven and let it cool for a few minutes.

Garnish with fresh basil leaves before serving.