Chicken Parmesan

• 4 chicken breast halves skinless boneless
• 1/2 cup flour
• 2 eggs
• 2/3 cup Panko bread crumbs
• 2/3 cup Italian Seasoning bread crumbs
• 1/3 cup grated parmesan cheese
• 2 tablespoons parsley
• 4 tablespoons oil or as needed
• 24 oz marinara sauce homemade or jarred
• 1 cup mozzarella cheese shredded
• 1/4 cup shredded Parmesan cheese
• basil & parsley fresh, chopped

Instructions

• heat up AN kitchen appliance to 425°F.

• Place flour in shallow dish. Place the eggs in an exceedingly second dish (and beat with a fork).

• mix Panko, Italian crumbs, grated Parmesan, two tablespoons recent parsley, salt and pepper to style in an exceedingly third shallow dish.

• Pound chicken breasts to 1/2 in. thick (if they are terribly massive you'll be able to cut them in half).

• Dip chicken into flour and shake to get rid of any excess. Dip chicken in overwhelmed eggs & then into bread crumb mixture (press to adhere).

• heat up oil in an exceedingly massive pan. Brown chicken on both sides, regarding four minutes per aspect or till golden (it doesn't have to be compelled to cook through because it can still cook within the oven).

• Place one 1/2 cups of pasta sauce sauce within the bottom of a 9x13 dish. Add tanned chicken. prime every bit with some tablespoons of pasta sauce sauce, cheese and Parmesan.

• Bake 20-25 minutes or till golden and bubbly and chicken reaches 165°F. Sprinkle with recent herbs and serve over alimentary paste.