Pepperoni Chicken Parmesan
I haven't posted a recipe for awhile, so I thought it was high time I shared another!
This recipe has two of my most favorite things in the whole world...chicken and cheese. (chicken only because I know I need protein. Cheese, obviously, because it's so delicious.)
Here's what you'll need:
-4 thin chicken breast halves
-1/3 cup milk
-2 cups Panko breadcrumbs
-1/2 cup flour
- salt and pepper
-1 cup shredded mozzarella
- pepperoni to your taste (optional, but adds a little pep! ha!)
-1/3 cup freshly grated parmesan cheese
-1 jar marinara (or spaghetti) sauce
-1/3 cup canola/vegetable oil
Preheat the oven to 450 degrees.
In a pie plate (I used an 8X8 baking dish), combine the eggs and milk.
Spread the bread crumbs onto one plate and the flour onto another. (a total of 3 plates/dishes altogether.)
(line them up for a little chicken coating assembly line)
Salt and pepper the chicken. Taking one breast at a time, dip it in the egg mixture, then the bread crumbs and lastly, the flour. Repeat with all 4 pieces of chicken.
Heat the oil in a large skillet over medium heat. Cook the chicken breasts and lightly fry until golden on each side and cooked through. (The oil really isn't optional at this point. Non-stick spray won't give you the same result.)
If you feel the need, set the chicken on paper towels to drain, and place in a baking pan or casserole dish. (feel free to use your non-stick spray at this point.)
Pour tomato sauce over the chicken, and cover with lots of parmesan and mozzarella. Top it all with the pepperoni. (I cut my pepperoni circles into smaller pieces to make it more Kaylee friendly)(again, optional, but if you like pepperoni, you'll enjoy it with this.)
Bake for 15 minutes. We served ours with whole wheat spaghetti noodles. Yum!