Chicken Parmesan

4 boneless chicken breasts halves, skinless and boneless

1 egg

2 tablespoons olive oil

¾ cup bread crumbs

½ cup, plus 2 tablespoons grated parmesan cheese

2 teaspoons dried oregano

2 teaspoons dried basil

salt and pepper to taste

½ cup grated mozzarella Cheese

2 cups prepared tomato sauce



Preheat the oven to 450°. Lightly coat a sheet pan with olive oil or cover with parchment paper

  1. Flatten the chicken with a meat tenderizing mallet, to be approximately 1” thick. If you don’t do this, that’s okay too.
  2. Beat the egg and olive oil together. Sprinkle with salt and pepper. In a separate bowl, combine the bread crumbs, 2 tablespoons of parmesan cheese, oregano, basil, and a sprinkle each of salt and pepper
  • Dip chicken into egg mixture. Then, coat it lightly with the bread crumb mixture. Place it in the sheet pan, and bake it for 8-10 minutes, or until golden brown, crisp and almost cooked through. If the chicken is thick, bake it longer. Do not turn the chicken
  • Remove chicken and ladle tomato sauce over it, and layer with mozzarella cheese and parmesan. Return it to the oven for another 4 minutes, or until the cheese is melted

Makes four servings

NOTE: You can combine the bread crumbs with panko or cornmeal