Description
A quick and delish version of Chicken Parmigiana that allows you to skip the breading/frying step! Great for weeknight meals!
Ingredients
- 4 pieces Skinless, Boneless Chicken Breast
- 1 teaspoon Dried Onion Powder
- 1 teaspoon Dried Basil
- ½ teaspoons Dried Fennel Seeds, Crushed
- ½ teaspoons Red Pepper Flakes
- ¼ teaspoons Paprika
- 2 cloves Garlic, Minced
- 2 Tablespoons Lemon Juice
- 1 Lemon, Zested
- Kosher Salt
- Black Pepper
- 5 Tablespoons Olive Oil, Divided
- 2 cups Marinara Sauce
- 8 ounces, weight Fresh Mozzarella, Thinly Sliced
- ¼ cups Parmesan Cheese
- Fresh Parsley Chopped For Garnish
Preparation
Preheat oven to 400ºF.
Using a kitchen mallet or bottom of a heavy pan, pound each of the chicken breasts to an even thickness. Place the chicken in a dish and add onion powder, basil, fennel seeds, red pepper flakes, paprika, garlic, lemon juice and zest, ½ teaspoon kosher salt, ¼ teaspoon black pepper and 3 tablespoons olive oil. Flip the chicken around a few times to coat evenly.
Heat a large heavy bottom skillet with remaining 2 tablespoons olive oil. Cook the chicken breasts over medium-high heat until golden, about 2 minutes each side.
Spread ½ cup marinara sauce on the bottom of a baking dish. Place the browned chicken breasts in the dish and top each breast with the remaining marinara sauce. Top each breast with sliced mozzarella and Parmesan. Bake for 7–8 minutes until the chicken has cooked through and the cheeses have melted and browned. If needed, turn on the broiler briefly to brown the cheese.
Remove the dish from the oven and sprinkle the tops with chopped parsley. Serve warm.
