Marinated Crispy Oven Baked Chicken Parmesan with Hot Tomato Marinara Sauce & Mozzarella Cheese Blend optionally dressed with Toppings.
Servings: 4 portions
Ingredients
- 2 Chicken Breast
- 1 portion JAH Quick Tomato Sauce - Replace Beef Broth with Chicken
- as desired Mozzarella Cheese Blend - 3:1 Shredded Mozzarella and Provolone
Seasoned Flour
- 1 portion JAH Seasoned Flour - With the Standard Seasoning
Marinade
- 1 portion JAH Grilled Chicken Marinade
- 1 Egg
- Parmesan Cheese - add extra to your liking
Panko Crust
- 1 C Panko Flakes
- 1/4 C Melted Butter
- 1/4 C Parmesan Cheese - Optional
Instructions
Preparation
- Combine the Ingredients for :Seasoned flour for your first bowl.The Second Bowl is the Marinade with an added Egg. Mix well.The Last bowl is Panko Flakes with melted buttered poured in and mixed well. Optionally with extra Parmesan Cheese.
- Slice the Chicken Breast in half horizontally to create 2 thinner Chicken Breast Fillets. Pound the chicken to get an even thickness across. Place the Chicken in the Marinade for at least one hour, refrigerated.
- Prepare the Quick Tomato Sauce and leave it on standby. Prepare any Toppings desired for the Parmesan Chicken.
Cooking Parmesan Chicken
- Preheat the Oven to 350 F. Dip each Chicken Breast into the Seasoned Flour Mix, Back into the Marinade and finally cover with Panko Flakes. Set them on a baking sheet and repeat for each Chicken Breast.
- Place the Chicken Breast in the oven and cook for 25 - 30 minutes, or until an internal temp of 157 F. Flip over halfway through. When done, remove and Let Rest 5 minutes.
Plating
- Ladle Hot Tomato Sauce on the Chicken and top with Cheese. Optionally, Broil to assist in melting and good color. Or Place Cheese on the Chicken when they first come out of the oven and let rest covered. Then either Sauce the Plate and Place the Chicken on Top of the Sauce, or Serve the Sauce on the side to dip the Chicken Parmesan into. Dress with Desired Toppings and Serve.