Chicken Parmesan
Ingredients
Chicken
4 chicken breasts
1 cup shredded mozzarella
1 cup shredded parmesan
1 onion, diced
2 cloves of garlic, diced
1 1/2 cups bread crumbs
2 tsp seasoning salt
2 tsp garlic powder
2 tsp onion powder
2 tsp basil
2 tsp thyme
2 tbsp of olive oil
Sauce
1 can (26oz) diced tomatoes
2 tbsp Italian seasoning
2 tbsp fresh basil, chopped
2 cloves garlic chopped
Instructions
Start by prepping the sauce. In a large bowl add all the sauce ingredients, blend with an immersion blender. Set aside.
We stuffed the chicken breast with cheese—begin that by butterflying the chicken and tenderizing with a meat tenderizer.
Add 1/4 cup of cheese in the middle of each chicken breast, fold together, and hold closed with toothpicks. We also used some cheese curds from the Cheese Factory.
On a plate, add breadcrumbs, seasoning salt, garlic powder, onion powder, basil, and thyme—mix together until combined.
In deep frying pan or braiser, add oil, onion and garlic over medium-high heat. Cook for 5 minutes.
While onions and garlic are cooking, coat the chicken in breading and add to the braiser once evenly coated. Cook until browned, don’t cook all the way through.
Once chicken is seared, add the blended sauce to the braiser and bring to a simmer.
Add remaining cheese on top of the chicken in the braiser.
Move braiser to the oven on broil and cook until cheese is crispy and browned.
Serve over pasta (we chose rigatoni) and top with fresh basil :)