Petto Di Pollo Alla Parmigiano Recipe

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.

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.

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.

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.

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.