#chicken #yummy
Oven Baked Chicken Parmesan
Material
- 2 tablespoons of olive oil
- 2 chicken breasts. A total of 1 pound of chicken
- 1 egg
- 1 cup of Panko bread crumbs
- 1/2 cup of freshly grated parmesan cheese
- 1 teaspoon of dried oregano
- 1/2 teaspoon of garlic powder
- 1 teaspoon of halal salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cup of grated mozzarella
- 2 tablespoons of optional chopped parsley, for garnish
Instructions
- Cover the pan with foil, brush the foil with olive oil. Adjust the oven rack so that it is in the second of the upper chamber. Preheat the oven to 400 ° F.
- Cut the chicken breast in half and thickness until it is flat: Cut the center of the chicken breast as if you are going to butterfly it (cut it open like a book), but cut it all to make two equal sized pieces.
- After cutting the chicken breast in half, place it in a large gallon-size plastic bag in a flat layer, glue it on, then beat until it is as thick as using a meat pounder or mill. You can also place the chicken breast between two layers of attached wrap, not the top zip bag if you want.
- Pat the chicken breast dry with a paper towel, then season with salt and pepper.
- In a shallow dish, mix with panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- On another shallow dish, shake one egg.
- Dip one chicken breast in the egg, then in the bread flour mixture. Make sure the chicken breast is fully coated with a crumb mixture, and gently press with your hand to help the crumb stick to the chicken. Place the chicken breast on a prepared baking sheet, repeat with the remaining chicken pieces.
- Place the baking sheet in the oven on the second shelf from the top. Bake for 15 minutes, or until cooked.
- Turn the chicken over, pour 1/4 cup marinara sauce on top of each chicken slice, then add the cheese. Place it back in the oven. Turn on the broiler. Bake for 2-4 minutes, until the cheese has melted and bubbled and the chicken edges turn brown.