Petto Di Pollo Alla Parmigiano Recipe
Boneless breast of chicken, breaded and baked with marinara sauce and a blend of Italian cheese.
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Ingredients
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Chicken
Breading
Assembly and Baking
Method
Prepare Chicken
- 1
Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- 2
Pound chicken breasts to even thickness (about 1/2 inch thick) for even cooking.
- 3
Season both sides of chicken breasts with salt and black pepper.
Bread Chicken
- 4
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with a mixture of breadcrumbs and Parmesan cheese.
- 5
Dredge each chicken breast in flour, shaking off excess, then dip in egg mixture, and finally coat with breadcrumb mixture. Press lightly to adhere.
Cook Chicken
- 6
Heat olive oil in a large skillet over medium heat. Sear breaded chicken breasts for 2–3 minutes per side until golden brown (do not cook through).
- 7
Transfer browned chicken to the prepared baking dish.
Assemble and Bake
- 8
Spoon marinara sauce over each chicken breast, covering the top.
- 9
Sprinkle shredded mozzarella and additional Parmesan cheese over the top of the sauce.
- 10
Bake in preheated oven for 20–25 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and cheese is melted and bubbly.
Serve
- 11
Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil if desired.
- 12
Serve hot with pasta, salad, or roasted vegetables.
