cashew-chicken-thai-stir-fry

Crispy Chicken Parmesan

A lighter, oven-baked version of the Italian-American favorite. Panko-breaded chicken breasts fried briefly then baked with tomato sauce and mozzarella. The dual cooking method ensures a crispy coating and juicy interior. Topped with fresh basil and parmesan for an aromatic finish. Comfort food at its finest.

Preparation Time: 20 mins

Cooking Time: 20 mins

Rest Time: 20 mins

Cooking Temp: 430°F

Difficulty: beginner

Calories: 480

Best Season:

Estimated Cost: $15

Ingredients:

Serving for:

1

eggs:

2

count
2

minced garlic:

3

tbsp
3

fresh parsley:

4

tbsp
4

chicken breasts:

3

count
5

Panko breadcrumbs:

1

cup
6

breadcrumbs:

0.5

cup
7

parmesan cheese:

0.83

cup
8

garlic powder:

1

tsp
9

olive oil:

0.5

cup
10

onion:

1

count
11

tomato puree:

14

oz
12

mozzarella cheese:

8

oz

Instructions

1

Marinate chicken in egg/herb mix.

2

Coat in breadcrumb mix.

3

Fry 4-5 mins per side.

4

Make sauce with onion, garlic, tomato puree.

5

Top chicken with sauce and cheeses.

6

Bake 15-20 mins at 430°F.