This easy and very tasty Herb-Infused Chicken Parmesan 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 Herb-Infused Parmesan Chicken with a sprinkle of smoked salt.
This delicious Herb-Infused Chicken Parmesan recipe, comments, and photo were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1/2 cup flour, all-purpose
- Black pepper, freshly-ground
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups Panko bread crumbs
- 4 chicken breasts, boneless and skinless
- Coarse salt or sea salt
- 2 tablespoons olive oil
- Basil leaves, fresh, torn
- 2 sprigs rosemary leaves, chopped
- 1/4 cup Parmigianino-Reggiano cheese (Parmesan Cheese), freshly-grated
- 4 ounces Mozzarella Cheese, fresh, thinly sliced
- 1/2 cup (or more if needed) Marinara Sauce (homemade or your favorite store bought)
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 until a meat thermometer registers aninternal 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.
In a small saucepan or in the microwave, warm the Marinara Sauce. After you remove Chicken Parmesan from the oven, place about 1/8 cup Marinara Sauce over the top of each piece.
Serve with the remaining warmed Marinara Sauce on the side.
Makes 4 servings.
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