This delicious Herb-Infused Chicken Parmesan recipe and photo were shared with me by
Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Karen says, "This easy and very tasty chicken dish comes together quickly and is
company worthy."
This dish is
excellent served with
Round Zucchini Squash with Banana Peppers, baby Yukon Gold spuds
roasted with fresh rosemary, and fresh garden tomato wedges, sprinkled with
smoked salt. If desired, you may
finish the Parmesan Chicken with a sprinkle of the smoked salt.
More great
Poultry Recipes
and also learn how to
Brine Poultry
for a moister and tastier dish.
Herb-Infused Chicken
Parmesan Recipe
Recipe Type: Poultry,
Chicken,
Parmesan Cheese,
Mozzarella Cheese
Yields: 4 servings
Prep time: 20 min
Cook time: 20 min
Ingredients:
1/2 cup all-purpose flour
Freshly-ground black
pepper
2 large
eggs
1 tablespoon water
1 1/2 cups Panko bread crumbs
4 boneless and skinless chicken breasts
Coarse
salt
or sea salt
2 tablespoons
olive oil
Fresh /font>
basil
leaves, torn
2 sprigs fresh rosemary leaves, chopped
1/4 cup freshly-grated Parmigianino-Reggiano cheese
4 ounces fresh
Mozzarella Cheese, thinly sliced
1/2 cup (or more if needed) homemade
Marinara Sauce
or your favorite store bought
Preparation:
Preheat oven to 425 degrees F. Line a rimmed baking sheet with non-stick
aluminum foil and lightly spray with cooking spray.
In a shallow dish, combine flour and pepper. In another shallow dish, combine
eggs and 1 tablespoon water. In a third shallow dish, place the Panko bread
crumbs.
Season the chicken breasts with salt, coat each piece with the flour (shaking
off any excess), then dip into the egg mixture, and finally coat with the Panko
bread crumbs (pressing the Panko crumbs to help it adhere).
In a large non-stick frying pan over medium-high heat, heat the olive oil.
Add the prepared chicken breasts and brown on both sides until golden brown.
Transfer the browned chicken to the prepared baking sheet. Sprinkle both
sides of the chicken breasts with the basil and rosemary, then sprinkle with the
grated Parmesan cheese. Top with the fresh mozzarella cheese slices.
Bake until the cheese is melted and golden and the chicken breasts are
cooked, approximately 10 minutes. The chicken is done when a cooking or
or until a
meat thermometer registers an
internal temperature
of 165 degrees F. (juices will run clear when cut with the tip of a knife and
the skin should be golden brown). Remove from oven.
This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
