Chicken Parmesan

5 from 1 vote

Juicy chicken breasts are given a flavorful and crispy coating with parmesan and pork panko then topped with tomato sauce and shredded mozzarella for this Italian-inspired classic.

Course Main Course

Cuisine Italian

Keyword basil, Chicken, dinner, italian, lunch, main, nut-free, pork rinds, tomato

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 378kcal

Author Jenny Ross

Ingredients

1 cup pork panko
1/3 cup parmesan grated
1 teaspoon garlic powder
2 eggs
1 1/2 pounds chicken breasts 4 pieces, 6 ounces each, pounded to 1 inch thickness
1/2 cup mozzarella shredded
1 1/2 cups Rao’s tomato sauce
Basil for garnish

Instructions

Preheat the oven to 475ºF and line a rimmed baking sheet with foil. Add avocado oil to grease and set aside.
Mix the pork panko and parmesan together and place onto a plate. Whisk eggs and pour onto a plate. Set both aside.
Season chicken with salt, pepper, and garlic powder, to taste then dip in whisked eggs and finally into the panko and parmesan mix, pressing to ensure the mixture sticks. Lay chicken on prepared baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink.
Remove the chicken from the oven and spread a couple spoonfuls of tomato sauce onto the center of each piece of chicken. Sprinkle with mozzarealla and return chicken to the oven. Bake until cheese melts, about 5 minutes. Sprinkle with basil and a bit more parmesan, if desired before serving.

Nutrition