Chicken Parmesan

I don't know if I've ever met anyone that didn't enjoy chicken parmesan (other than vegetarians.) The part I love best about this dish is the crisp, cheesy coating on the outside, and the moist tender chicken on the inside. But how do you achieve that mouth watering texture? The trick to keeping this dish from drying out is sauteing the chicken briefly (just to get golden brown) but not cooking it through all the way as you will bake it later. Using this method, you can prepare this dish ahead of time and bake it the next day and it will still taste just as fresh. 

1 package Boneless Skinless Chicken Breasts 

Salt and Fresh ground black pepper to taste 

1/2 c. all purpose flour 

2 eggs, beaten 

2/3 c. good quality seasoned bread crumbs 

1/3 c. fresh grated parmesan cheese

2 tbs. extra virgin olive oil, divided 

2 tbs. unsalted butter, divided 

Tomato Basil Marinara Sauce 
(http://thebitchenkitchen.blogspot.com/2010/03/tomato-basil-marinara-sauce.html)


1 ball Fresh Mozzarella Cheese, sliced 

• Preheat oven to 400 and grease a large baking pan with non stick cooking spray. 
•  Trim any excess fat off chicken breasts with a sharp knife on a large cutting board. 
• Once trimmed, if breasts appear thick, butterfly chicken breasts completely in half so they are thinner. 
• Wrap and cover chicken breasts completely with plastic wrap. 
• Using a meat tenderizer, pound chicken breasts so they are mostly flat. 
• Remove plastic wrap and season both sides of breasts with salt and pepper. 
• Set up 3 separate shallow bowls and 3 sets of tongs (if you have them, otherwise use at least 2) in a large work surface area. 
• In each bowl, place one with flour, one with beaten eggs, and one with the bread crumbs and Parmesan cheese (mix with hands to combine.) 
• Meanwhile, heat a large skillet with 1 tbs. each of olive oil and butter. 
• Slowly, one at a time using preferably separate tongs, dredge chicken on both sides first in flour, followed by egg, followed by bread crumb mixture. 
• Once thoroughly coated on all sides, place on a separate plate to the side. 
• Once you have at least 3 breasts breaded (or the amount that can fit in your skillet,) saute chicken breasts until golden brown on both sides. 
• If you have more breasts to saute, simply heat additional 1 tbs. each of oil and butter and repeat as before. Otherwise, place chicken breasts into greased baking pan. 
• Cover each breast with favorite sauce or tomato basil marinara sauce. 
• Top each breast with a slice of fresh mozzarella cheese. 
• Place in oven and bake for 20-25 minutes or until cheese is melted and sauce is bubbly.