Easy Chicken Parmigiana

It’s recipes like these that make me love the grocery store even more. All you need is a few pantry staples, a little imagination, barely any time at all, and you have a meal that looks like you spent all day cooking it.


Here’s what you need. [And please note that if you’re short a few spices or side ingredients, don’t give up on the recipe (unless it’s salt you’re out of!) You can always substitute certain things, like change up the herbs or spices.]

1 pound chicken fillets(cut each breast fillet into 3 fillets)

1 egg

1 cup flour + 1/2 cup

1 cup bread crumbs

1 t salt

1 t black pepper

1/2 t cayenne

1/2 t thyme or basil

1/2 t garlic powder

1/2 t mustard powder

1 jar of marinara sauce

1 cup mozzarella cheese

1 T chopped fresh basil

Pat the chicken fillets dry and set them on a tray. In a shallow bowl mix together the bread crumbs, 1 cup flour, and all the seasonings. In a separate shallow bowl add the remaining 1/2 cup flour, and in another bowl whisk the egg. Then it’s just an assembly line. First dredge each fillet in the plain flour, then dip in the egg, then in the bread crumbs mixture and set on the tray for about 10-15 minutes before shallow frying.

I use about 3-4 T oil to fry the fillets, adding more if needed between batches. Fry them till they’re golden brown. Then in a shallow pan with a lid pour in the sauce and let it come to a simmer.

I chose to use the oven instead of doing this stove top.

Add the chicken fillets, top off with cheese and basil and cover and simmer till the cheese is melted. If you’re making this in bulk you can use your oven. Just place the sauce in an oven proof dish, add the chicken fillets, cheese and basil, and place in a 350 F oven till the cheese is melted and the sauce is bubbling. Serve over any pasta of your choice!

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