Whenever I go to an Italian restaurant, I feel inclined to order Chicken Parmesan. I use that to decide if the place is good or not. I take a lot of things into account; is the chicken dry or moist? is the breading right or wrong? is the pasta cooked right? But most importantly the sauce is what makes it what it is.
When I make Chicken Parmesan at home I want it to be perfect so I go for a sauce that I make myself. A hearty traditional sauce with just a little Italian Sausage added to it. The secret is the fresh ingredients – diced onions, juicy tomatoes, and fresh snipped herbs and spices. There really is no comparison between fresh and dried. Fresh ingredients will win, hands down, every time!
I also use fresh cheese (mozzarella and parmesan) in place of the processed stuff – it’s so much better this way! I top the Panko breaded chicken with some mozzarella (after the chicken is mostly cooked) and bake it. Then I add the sauce and bake it just a little longer.
- ¾ cup Panko breadcrumbs
- 1 tsp. basil
- ½ tsp. oregano
- ¼ tsp. garlic powder
- 6 boneless, skinless chicken breast halves
- 2 eggs, beaten
- 3 cups of preferred pasta sauce
- 1 cup Mozzarella cheese, sliced thin or torn into chunks
- ½ cup Parmesan Cheese, grated
- Preheat your oven to 400°F.
- Combine breadcrumbs, herbs, and garlic powder in shallow dish. Dip the chicken in the beaten eggs and dredge through bread crumbs to coat full on both sides.
- Arrange chicken in 13 x 9-inch baking dish and bake for 20 minutes. Reduce oven temperature to 325°F.
- Pour the sauce over the chicken and top with Mozzarella cheese and bake for 10 minutes then top with Parmesan. Bake for another 5 minutes. Serve over your favorite pasta.