Chicken Parmesan
Servings: 4 servings
Calories: 902cal
Equipment
- Blender or mini chopper
Ingredients
Marinara
- 28 ounces diced tomatoes two 14 ounce cans
- 6 ounces tomato paste one can
- 1 cup chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic smashed and minced, or 1 Tablespoon jarred minced
- ¼ cup minced onion
- ½ teaspoon dried marjoram
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ¼ teaspoon freshly ground black pepper
- ⅓ cup dry red wine
- Sea salt
- ½ pound dried spaghetti noodles prepared per package instructions
For the Chicken
- 2 large boneless skinless chicken breasts
- ⅓ cup all purpose flour
- 2 large eggs beaten
- 1 cup panko bread crumbs
- ¼ cup grated parmesan cheese plus more for garnish
- 4 tablespoons olive oil for frying
- 8 ounces fresh mozzarella sliced into 8 pieces
Instructions
For the Marinara
- Combine tomatoes, tomato paste and chicken broth in a blender and pulse until smooth.
- Heat 1 tablespoon olive oil in a medium saucepan. Saute onion for 3-4 minutes, until tender.
- Add minced garlic and saute 30 seconds. Add dried herbs and black pepper and stir until fragrant, about one minute.
- Add red wine and allow to boil for 2-3 minutes, stirring gently. Season with a sprinkling of sea salt.
- Add the blended tomato mixture and bring just to a boil. Reduce heat and simmer 20 minutes, until slightly thickened.
For the Chicken
- Preheat the oven to 400 F.
- While the sauce is simmering, split chicken breasts in half lengthwise.
- Set up your breading trays. One dish should have 1/3 cup flour, the next should contain two beaten eggs, and the last one should have one cup of panko bread crumbs plus 1/4-cup of Parmesan cheese. Season each tray lightly with salt and pepper to taste.
- Use gloved hands to coat each chicken breast lightly in flour. Next, dip in the egg then finally in the panko bread crumbs. Place the breaded cutlets on a wire rack and let them sit for about five minutes to dry.
- Heat 2 tablespoons olive oil in skillet over medium-high heat until shimmering.
- Cook the chicken in batches, about 3-6 minutes per side, depending on the thickness of your breasts. They should get nice and golden brown and should reach an internal temperature of 165 F. Add more olive oil to the skillet for the remaining chicken breasts and cook on both sides.
- Place the breaded cutlets in a baking pan and add about 1/4 cup of the marinara to the top of each cutlet.
- Add a sprinkling of Parmesan and 2 slices Mozzarella cheese to each cutlet.
- Bake in a preheated oven for 10-15 minutes, or until cheese is melted.
Notes
- Dry red wine amplifies the flavor of this homemade marinara sauce. Opt for something like Cabernet Sauvignon, merlot, or Pinot Noir. The alcohol content cooks off as it simmers but if you would prefer to leave it out, you can substitute it with beef, chicken, or vegetable stock.
Nutrition
Serving: 1serving (1 cutlet) | Calories: 902cal | Carbohydrates: 90g | Protein: 46g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 1342mg | Potassium: 1330mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1474IU | Vitamin C: 30mg | Calcium: 509mg | Iron: 7mg
