The Pioneer Woman Tasty Kitchen
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Chicken Parmigiana

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Level: Easy

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Description

A traditional chicken parmigiana with a little secret. A bit of lime juice and some pressed fresh garlic really elevate the dish and layer the flavors. Add a delicious and easy homemade marinara sauce, and you have a winning dish!

Ingredients

  • 3 whole (about 11 Oz. Size Each) Boneless Chicken Breasts
  • 2 cloves (Large) Garlic, Pressed
  • ½  Lime, Juiced
  • Salt And Pepper
  • 1  Eggs, Beaten
  • ¾ cups Italian Bread Crumbs, Or As Needed
  • 6 Tablespoons Olive Oil, Or As Needed, For Frying
  • 2 cups Marinara Sauce
  • ½ cups Parmigiano-Reggiano, Grated
  • 16 ounces, weight Fresh Mozzarella, Sliced

Preparation

Preheat an oven to 425°F.

Using a very sharp knife, slice chicken breasts horizontally for a thinner cut of meat. Place between sheets of plastic wrap and pound slightly to tenderize. Then place in a large bowl and season the chicken with fresh garlic, lime juice, salt, and pepper.

In a large shallow dish, beat eggs. In a separate similar dish, pour bread crumbs. Coat each chicken slice in egg, then dredge in bread crumbs until fully covered.

Heat a cast iron or other heavy skillet to medium. Add 2-3 tablespoons of olive oil, and brown chicken breasts (about 2–3 minutes per side.)

Place browned chicken breasts in a single layer on the bottom of a 9 x 13-inch deep baking dish. Top evenly with marinara sauce, sprinkle Parmesan, and then top with slices of fresh mozzarella.

Bake until sauce is bubbly and cheese is fully melted and/or just starting to caramelize. Let sit for about 5 minutes for the sauce to settle, then serve.

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