chicken parmesan

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 tsp sugar
• 1 tsp dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 12 ounces fresh mozzarella cheese, sliced
• Fresh basil leaves, for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a shallow dish, combine flour, Italian seasoning, salt, and pepper.
3. In another shallow dish, combine beaten eggs.
4. In a third shallow dish, combine breadcrumbs and Parmesan cheese.
5. Dip each chicken cube in the flour, then the egg, then the breadcrumb mixture, ensuring it's fully coated.
6. Heat olive oil in a large skillet over medium heat.
7. Add chicken to skillet and cook until browned and cooked through, about 6-8 minutes.
8. Remove chicken from skillet and set aside.
9. In the same skillet, add minced garlic and cook for 1 minute until fragrant.
10. Pour in crushed tomatoes, tomato sauce, sugar, oregano, and red pepper flakes (if using).
11. Bring to a simmer and cook for 15 minutes, stirring occasionally.
12. Spoon a thin layer of tomato sauce into the bottom of a 9x13 inch baking dish.
13. Arrange chicken in the baking dish.
14. Pour remaining tomato sauce over the chicken.
15. Top with sliced mozzarella cheese.
16. Bake for 20-25 minutes, or until cheese is melted and bubbly.
17. Garnish with fresh basil leaves before serving.

Notes

• For best results, use panko breadcrumbs for extra crispy chicken.
• To prevent the sauce from burning, reduce heat to low after simmering.
• If you want a thicker sauce, simmer for a longer time.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To ensure even cooking, use a baking sheet lined with parchment paper.