Crispy and juicy chicken parmesan dish that can be served as a meal over pasta or as a sandwich on a bun!
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Sarah | Must Have Mom
3large bonelessskinless chicken breasts
1/4cupall purpose flour
1/2cuppanko bread crumbs
2Tbspshredded Parmesan cheese
1/2cupspaghetti sauceI used an organic tomato basil variety
6slicesSargento mozzarella cheese or Sargento provolone-mozzarella blend cheese
Preheat oven to 450 degrees F.
If you are using large chicken breasts I recommend cutting each breast in half the short way. Then tenderize each piece of chicken by placing it between plastic wrap and using a meat mallet to pound it to 1/4" thickness.
Season both sides of your chicken with salt, pepper and garlic powder to your taste.
In a shallow dish or pie plate combine 1/4 cup flour and 1/2 tsp Italian seasoning.
In a 2nd pie plate beat 2 eggs lightly.
In a 3rd pie plate combine 1/2 cup bread crumbs with 1/2 cup panko bread crumbs and 2 Tbsp Sargento shredded Parmesan cheese.
Coat the chicken on both sides by dipping it in the flour mixture, then egg, then bread crumbs.
Heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Once the oil is hot add the chicken breasts and cook for 2 minutes on each side or until browned.
Transfer the chicken to a baking dish and bake for 5 minutes.
Remove the chicken from the oven. Flip each piece over and add one slice of Sargento Mozzarella cheese to each piece of chicken. Fold the slice of cheese in half so it fits better.
Return the chicken to the oven for 5 minutes or until cheese is melted.
Meanwhile, heat your spaghetti sauce on the stove or in the microwave.
Serve chicken over a bed of noodles or on a hamburger bun as a sandwich. Top with spaghetti sauce and fresh parsley.