3 Cheese Chicken Parmesan
Every country has their “Classic” dishes and one of North America’s is Chicken Parmesan. This meal to me is a feast when it’s done right! As you know, I love cheese 😍🧀 therefore this chicken recipe is perfect for me! It’s lightly breaded, just enough to give a nice texture to the meat. My take on this classic has some slight variations and several steps but don’t worry, it’s actually quite easy to make. All I have to say is anyone can make this classic dish without any problems. If I can make it… so can you.
One very important tip I have to say about this 3 Cheese Chicken Parmesan recipe is to make sure your oil is hot but not smoking hot. Gently place the scalloped chicken breasts 🐓 in the pan and cook them to a golden brown making sure not to overcook them. When it comes to cheese, the blend of 3 cheeses when melted is absolutely delicious and this alone differentiates this chicken parmesan from others you may have tried.
As much as I try to be innovative and think outside the box, some dishes are meant to be served a certain way for best results and that certainly applies to this 3 Cheese Chicken Parmesan. You can always serve it with a salad 🥗, but I have to admit that my preference is to serve it with pasta and Marina Sauce. To me this is absolutely “yummy in the tummy”! 😋
Yes, this dish is quite rich, crisp and tomatoey and you might feel guilty for having it, but at least it will give you a good reason to do more cardio at the gym 🏋️♂️! This is sooooo worth it! So my friends, give it a try!
Bon Appétit!🍽
Here are some other great chicken recipes for you to try…😀
– Chicken Sorrentino
– Chicken Française
– Thai Chicken Curry
– Chicken Stuffed Crêpes with Poblano Sauce
– Indian Butter Chicken
– Cognac Liver Chicken Pâté
– Baked Chicken Drumettes (or wings)
– Dakgangjeong – Sweet & Spicy Crispy Korean Chicken
and for even more delicious chicken recipes 🐓, click on this link… Recipe Category • Poultry
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3 Cheese Chicken Parmesan
Hover to scale
Ingredients
- 2 large skinless boneless chicken breasts
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 large free-run egg
- 1 cup Panko® breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/2 tbsp. Italian seasoning see Recipe
- 1 tbsp unbleached all-purpose flour, or more if needed
- 4 tbsp. olive oil, for frying tips & tricks
- 1/4 cup tomato paste, or as needed tips & tricks
- 2 tbsp. Mozzarella cheese, thinly sliced
- 1/4 cup grated Asiago cheese
- 1 tsp. dried basil, or more if needed
- 1/2 tsp. red pepper flakes, or to taste
Directions
- Preheat oven to 400ºF.
- Line a baking sheet lined with foil and coat with cooking spray; set aside.
- Place chicken breasts between two sheets of plastic wrap and firmly pound chicken with a meat mallet to a thickness of about ½-inch; season chicken thoroughly with pepper.
- Beat egg in a shallow bowl and set aside. Mix breadcrumbs, ½ cup Parmesan and Italian seasoning in a separate bowl; set aside. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
- Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs onto both sides. Repeat for each breast. Set the breaded chicken breasts aside for about 15 minutes.
- Heat olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 1 ½ minutes on each side (chicken will finish cooking in oven).
- Place chicken on the prepared baking sheet and evenly spread the tomato paste on each breast. Layer each chicken breast with equal amounts of Mozzarella cheese and sprinkle with basil. Top with Parmesan and Asiago cheese; sprinkle red pepper flakes to taste.
- Transfer to the preheated oven and bake until the cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165ºF. Serve with pasta, salad or vegetables.
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