Chicken Parmesan

Preheat the Oven Preheat the oven to 400°F (200°C).

Prepare the Chicken Butterfly the chicken breasts by slicing them in half horizontally, without cutting all the way through. Open the chicken breasts like a book and pound them to an even thickness.

Bread the Chicken In a shallow dish, mix together the breadcrumbs, grated Parmesan cheese, Italian seasoning, salt, and black pepper.

Coat the Chicken Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.

Cook the Chicken In a large skillet, heat the olive oil over medium heat. Add the breaded chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Prepare the Marinara Sauce In the same skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened.

Simmer the Marinara Sauce Add the crushed tomatoes, dried basil, dried oregano, salt, and black pepper to the skillet. Stir well to combine. Bring the sauce to a simmer and cook for about 10 minutes, until slightly thickened.

Assemble the Chicken Parmesan Place the cooked chicken breasts in a baking dish. Spoon the marinara sauce over the chicken, then sprinkle with shredded mozzarella cheese and grated Parmesan cheese.

Bake the Chicken Parmesan Bake in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly.

Garnish and Serve Garnish with fresh chopped basil leaves before serving.