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Ingredients
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Chicken
Sauce
Topping
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat your oven to 400°F (200°C). Season the chicken breasts with salt and black pepper on both sides.
- 2
Dredge the Chicken
Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese. First, coat each chicken breast in flour, shaking off the excess. Next, dip into the beaten eggs, and finally coat with the breadcrumb mixture.
- 3
Fry the Chicken
In a large skillet, heat olive oil over medium heat. Once hot, add the chicken breasts in batches and fry until golden brown, about 4-5 minutes per side. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Sauce Preparation
- 4
- 5
Add Tomatoes and Season
Pour in the crushed San Marzano tomatoes. Stir in dried oregano, salt, and black pepper. Simmer the sauce for about 15-20 minutes, allowing the flavors to meld. Stir in chopped fresh basil just before serving.
Assembly and Baking
- 6
Assemble the Dish
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Place the fried chicken breasts on top of the sauce. Spoon more sauce over each chicken breast, then top with shredded mozzarella cheese.
- 7
Bake the Chicken Parmigiana
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the chicken is heated through.
Serving
- 8
Serve
Remove from oven and let cool for a few minutes before serving. Garnish with extra fresh basil if desired.
