The better at cooking I get, the more critical disappointed with restaurant food I become. I guess it’s the lonely road of the foodie. [insert violin solo]
To me, there’s nothing worse than eating (and paying for) a mediocre or bad meal I know I could have cooked better. Therefore, when I eat out, I like to order things I know I can’t cook as well at home.
For the longest time, I didn’t think my Chicken Parmesan was as good as what I would get at a restaurant. As I’ve mentioned before, I’m a big fan of Italian food, so we eat it out (and in) a lot. Once I started making my own tomato sauce for spaghetti, meatballs and pizza, I realized it was time to try out the Chicken Parmesan again.
I’m so glad I did.
This recipe is deceptively healthy–well, for chicken parmesan, that is. The chicken is lightly breaded, browned in a skillet for some flavor and color and then baked. It’s so delicious, especially with some simple linguine or spaghetti noodles. No more ordering Chicken Parmesan at restaurants! Well, maybe sometimes (heehee).
- 2 chicken breasts halves, boneless and skinless
- ½ cup breadcrumbs
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tbsp dried thyme
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 2 cups tomato sauce
- 4 oz fresh mozzarella, thinly sliced
- 2 tbsp grated Parmesan cheese
- Preheat the oven to 500 degrees F.
- Combine the herbs, salt, pepper and breadcrumbs in a shallow dish to blend. Cover chicken breasts with mixture and shake off any excess.
- Heat olive oil in large oven-proof skillet over medium-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Remove the skillet from the heat.
- Spoon the tomato sauce over and around the chicken. Sprinkle parmesan over each chicken breast. Cover each chicken breast with mozzarella slices.
- Bake, covered with foil, for 10 minutes, and then uncovered for 5 minutes, until the cheese melts and the chicken is cooked through.
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