The Best Chicken Parmesan

This really is the best chicken parmesan I've ever had! No soggy crust, no flavorless sauce, and no skimping on the cheese - this recipe has three kinds. A recipe everyone in the family will go crazy for!

Ingredients

Marinara Sauce

  • 1 Tbsp olive oil
  • 1/4 cup finely chopped yellow onion
  • 2 garlic cloves, minced (2 tsp)
  • 1 (28 oz) can crushed Roma tomatoes
  • 1/4 tsp dried oregano
  • 2 fresh basil sprigs*
  • salt and freshly ground black pepper

Chicken

  • 2 (8 oz) boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick
  • 2 oz whole-milk mozzarella cheese, shredded (1/2 cup)
  • 2 oz provolone cheese, shredded (1/2 cup) (I just bought a very thick slice from the deli counter, then grated it)
  • 1 large egg
  • 1 Tbsp all-purpose flour
  • 1 1/2 oz Parmesan cheese, finely shredded (1/2 cup)
  • 1/2 cup Panko bread crumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/3 cup olive oil
  • 1/4 cup torn fresh basil
The Best Chicken Parmesan #dinnerrecipes


Instructions

  1. For the sauce, heat 1 Tbsp olive oil in a medium saucepan over medium-high heat. 
  2. Add in onions and saute for 2 minutes then add garlic, and saute 30 seconds longer. 
  3. Stir in crushed tomatoes, 1/4 tsp salt, oregano, and 2 fresh basil sprigs, then season with salt and pepper to taste. 
  4. Bring mixture to a simmer then reduce heat to low and allow to simmer 20 minutes, stirring occasionally, until thickened. Remove basil, remove from heat and cover saucepan with lid.
  5. Full instructions visit @cookingclassy

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