Homemade chicken parmesan recipe
Ingredients: 2 boneless, skinless chicken breasts (pounded thin), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 2 eggs, 1 cup breadcrumbs (Italian-style if available), 1/2 cup grated Parmesan, 2–3 cups marinara sauce, 1–2 cups shredded mozzarella, olive oil or cooking spray, optional: chopped parsley. Ste
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Homemade Chicken Parmesan Recipe (en-US)
Ingredients: 2 boneless, skinless chicken breasts (pounded thin), 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 2 eggs, 1 cup breadcrumbs (Italian-style if available), 1/2 cup grated Parmesan, 2–3 cups marinara sauce, 1–2 cups shredded mozzarella, olive oil or cooking spray, optional: chopped parsley. Steps: 1) Heat oven to 425°F (220°C). Line a baking sheet and lightly oil it. 2) Season chicken with salt, pepper, and garlic powder. 3) Set up a breading station: whisk eggs in one bowl; mix breadcrumbs and Parmesan in another. Dip chicken in eggs, then coat with breadcrumb mixture. 4) Place chicken on the sheet and lightly drizzle with olive oil. Bake 18–22 minutes, flipping halfway, until cooked through (internal temp 165°F / 74°C). 5) Spoon marinara over each piece, top with mozzarella, and bake 5–8 minutes more until bubbly and browned. 6) Rest 2 minutes, then serve with pasta or a salad; garnish with parsley if desired.
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Tips for Best Results
For extra crispiness, use panko-style breadcrumbs and press the coating gently onto the chicken. If your marinara is thick, warm it first so it spreads easily. Avoid overbaking after adding cheese to prevent dryness.
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Professional-care note (food safety)
If you’re cooking for someone who is pregnant, immunocompromised, or has a higher risk of foodborne illness, follow strict temperature control: cook chicken to 165°F (74°C) and avoid cross-contamination between raw chicken and ready-to-eat toppings.
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