Chicken Parmigiana

Chicken Parmigiana

Ingredients:

*4 boneless, skinless chicken thighs or boneless, skinless chicken breasts; pounded thin if desired.

*canola oil

*3/4 cups flour

*2 eggs, beaten

*1 1/2 cups panko bread crumbs

*1 TBS Italian seasoning or more to taste + more for the chicken

*1 tsp salt + more for the chicken

*1/2 tsp. or less to taste cracked pepper +more for the chicken

*1/2 cup grated parmesan cheese for the bread coating; for this I like to use the kind that comes in shakable containers that are sand like in texture. It seems to blend and stick better to the chicken.

*fresh basil leaves

*shredded fontina cheese to taste

*shredded parmesan

*jar of good quality marinara sauce + more for the spaghetti if desired

*spaghetti

Directions:

Preheat oven to 400°

Sprinkle the chicken on both sides with the Italian seasoning, salt and pepper to taste.

In a shallow dish combine flour, salt and pepper.

Pour the whisked eggs into another shallow bowl.

Mix together the bread crumbs, Italian seasoning and the grated parmesan cheese (the one that is sand like in texture) and place into another shallow dish.

Press both sides of the chicken into the flour, then shake off any excess.

Coat the floured chicken on both sides in the egg.

Place the chicken into the bread crumb mixture pressing down slightly to make sure the breading adheres

to the chicken. Transfer to a plate or baking rack and repeat with the remaining chicken.

In a large skillet, add enough canola oil to cover the bottom in a thin layer and heat to medium high heat. Place chicken in the skillet making sure not to over crown the pan. Cook 2 to 3 minutes or until the chicken is golden and crispy, turn the chicken over and cook for another 2 minutes. If the chicken is not cooked through, that is ok because it will finish cooking in the oven.

Spray a baking dish or tray with no stick spray and place the chicken onto the dish. Place basil leaves on top of each piece of chicken.

Spoon the marinara sauce over the chicken but not entirely covering the whole chicken. This helps keep some of the edges crispy.

Pile on the fontina and freshly shredded parmesan cheese on top.

Bake for 15 minutes or until the cheese is melted and the chicken is cooked through.

If the chicken is not pounded thin and is a little on the thicket side, cook for about 20 minutes.

While the chicken is cooking, prepare the spaghetti according to the package directions.

Heat up any additional marinara sauce as well.

Remove the chicken from the dish and serve with spaghetti.

Enjoy!

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