Chicken Parmesan

From the kitchen of: Joanna

2 (8 ounce) boneless skinless chicken breasts sliced in half horizontally

½ cup all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

2 large eggs

¾ cup bread crumbs

¾ cup panko bread crumbs

1 tablespoon Italian seasoning

½ teaspoon garlic powder

½ cup freshly grated Parmesan cheese

¼ cup vegetable oil

1 ½ cups marinara sauce homemade or store-bought, divided

1 cup shredded whole milk mozzarella cheese

2 tablespoons chopped fresh parsley and/or basil optional garnish

1. Preheat your oven to 400˚.

2. Place sliced chicken breasts on a cutting board. Place a sheet of plastic wrap over chicken and lightly pound

3. Place 3 wide shallow bowls onto your work area.

4. In the first bowl, whisk together flour, salt and pepper. In the second bowl, whisk the eggs well. In the third bowl, stir together the bread crumbs, panko, Italian seasoning, garlic powder and Parmesan.

5. Dip a piece of chicken in the flour mixture, coating well on both sides. Shake off any excess, then dip in egg mixture, then dip in bread crumb mixture. Be sure to coat the chicken well in each step. Repeat with the 3 remaining chicken pieces and set aside

6. Heat oil in a large nonstick skillet over medium high heat until hot and shimmering. Place 2 pieces of the chicken in the oil. Cook until a deep golden brown, about 1 ½ minutes on each side. Place on a cooling rack over a baking sheet to drain repeat with the remaining 2 pieces of chicken.

7. Spread 1 cup of the marinara sauce in the bottom of a 9 x 13 baking dish

8. Place the chicken over the sauce. Spoon the remaining ½ cup of marinara over the center of the chicken, sprinkle shredded mozzarella over the marinara.

9. Bake for 15 to 20 minutes

10. Sprinkle with chopped fresh parsley /basil serve over your favorite cooked pasta, if desired.