Ingredients
4 chicken breast, boneless and skinless, halved
⅛ tsp kosher salt
⅛ tsp black pepper, freshly ground
½ cup bread crumbs
½ cup flour
¼ cup Italian Seasoning
2 whole eggs, beaten
2 cups marinara sauce
4 slices provolone cheese
⅓ cup Parmesan cheese, grated
½ vegetable oil
fresh basil, thinly sliced for garnish
Preparation
Grab a meat mallet and pound the chicken to half an inch thick.
Season each side of the chicken with salt and pepper.
Place the flour in a bowl and beat the eggs in another. In another bowl, combine the Italian seasoning and bread crumbs.
Dredge your chicken with flour and shake off the excess. Dip it in the egg then coat it in the bread crumb mix.
In a large skillet, heat the oil over medium-high heat.
Cook the chicken for 5 minutes on each side or until well-browned.
Remove the chicken from the skillet and set aside. Pour marinara sauce into the skillet, bring to a boil, and lower the heat.
Return the chicken to the skillet and sprinkle mozzarella cheese on top.
Cover and let it cook for 3 minutes or until the cheese has melted.
Serve warm with parmesan cheese and basil as garnish. Savor your chicken parmesan with some pasta on the side!
