Chicken Parmigiana
Chef Kenny Bowers from Kenny's Italian Kitchen in Addison and Kenny's East Coast Pizza in Plano shares an easy, back-to-school family dinner recipe.
Chicken Parmigiana
4 ea. 6 oz chicken breast (pounded 3/8 inch)
As needed salt & black pepper 50/50 mix
1 cup flour
4 ea. large eggs beaten
2 cups panko bread crumbs
1/2 cup olive oil
3 cups tomato sauce
4 cups mozzarella (shredded)
Preheat oven to 375 degrees.
Place chicken flat in a zip lock bag and pound out. (The bag will prevent tearing.)
Season chicken on both sides with salt & pepper.
Place chicken in flour, then egg, then bread crumbs making sure they are completely coated.
Heat olive oil in a large skillet over medium-high heat. Carefully place chicken in skillet. Pan fry until deep golden brown on each side and cooked through.
Place chicken separated on a nonstick baking sheet. Place 1/2 cup of tomato sauce on each piece of chicken. Spread one cup of cheese evenly on each piece of chicken. Place in oven until cheese is bubbly.
Place remaining sauce on each piece of chicken in a thin stripe so you can still see the cheese.