Kenny's Chicken Parmigiana

Chef Kenny Bowers returns to Good Day to make some from Kenny's Italian. This chicken parmigiana recipe is easier than it looks!
 

Chicken Parmigiana

4 ea.  6 oz chicken breast (pounded 3/8 inch)
As needed salt & black pepper 50/50 mix
1 cup flour
4 ea. large eggs beaten
2 cups panko bread crumbs
1/2 cup olive oil
3 cups tomato sauce
4 cups mozzarella (shredded)

Pre-heat oven to 375 degrees.

Place chicken flat in a zip lock bag and pound out.  (The bag will prevent tearing.) 

Season chicken on both sides with salt & pepper.

Place chicken in flour, then egg, then bread crumbs making sure they are completely coated.

Heat olive oil in a large skillet over medium high heat.  Carefully place chicken in skillet.  Pan fry until deep golden brown on each side and cooked through.

Place chicken separated on a non-stick baking sheet.  Place 1/2 cup of tomato sauce on each piece of chicken.  Spread one cup of cheese evenly on each piece of chicken. Place in oven until cheese is bubbly.  Place remaining sauce on each piece of chicken in a thin stripe so you can still see the cheese.

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