CHICKEN PARMIGIANA (COURTESY OF BOBBY FLAY)

Chicken Parmigiana (Courtesy of Bobby Flay) image

This is some of the best Chicken Parm I've ever made/had. I sometimes use italian breadcrumbs if I don't have panko...it's just as yummy. Enjoy!

Provided by Kate DeMello

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts, pounded thin
salt & freshly ground black pepper
2 cups all-purpose flour, seasoned with
salt and pepper
4 large eggs, beaten with
2 tablespoons water, and seasoned with
salt and pepper
2 cups panko breadcrumbs
1 cup vegetable oil or 1 cup pure olive oil
2 cups tomato sauce
1 lb fresh mozzarella cheese, thinly sliced
1/4 cup freshly grated parmesan cheese
fresh basil or fresh parsley leaves, for garnish

Steps:

Preheat oven to 400 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan.
Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.

Nutrition Facts : Calories 1525.7, Fat 93.2, SaturatedFat 26.1, Cholesterol 356.8, Sodium 2054.4, Carbohydrate 96.3, Fiber 6, Sugar 10.1, Protein 74.2