Description
A traditional chicken parmigiana with a little secret. A bit of lime juice and some pressed fresh garlic really elevate the dish and layer the flavors. Add a delicious and easy homemade marinara sauce, and you have a winning dish!
Ingredients
- 3 whole (about 11 Oz. Size Each) Boneless Chicken Breasts
- 2 cloves (Large) Garlic, Pressed
- ½ Lime, Juiced
- Salt And Pepper
- 1 Eggs, Beaten
- ¾ cups Italian Bread Crumbs, Or As Needed
- 6 Tablespoons Olive Oil, Or As Needed, For Frying
- 2 cups Marinara Sauce
- ½ cups Parmigiano-Reggiano, Grated
- 16 ounces, weight Fresh Mozzarella, Sliced
Preparation
Preheat an oven to 425°F.
Using a very sharp knife, slice chicken breasts horizontally for a thinner cut of meat. Place between sheets of plastic wrap and pound slightly to tenderize. Then place in a large bowl and season the chicken with fresh garlic, lime juice, salt, and pepper.
In a large shallow dish, beat eggs. In a separate similar dish, pour bread crumbs. Coat each chicken slice in egg, then dredge in bread crumbs until fully covered.
Heat a cast iron or other heavy skillet to medium. Add 2-3 tablespoons of olive oil, and brown chicken breasts (about 2–3 minutes per side.)
Place browned chicken breasts in a single layer on the bottom of a 9 x 13-inch deep baking dish. Top evenly with marinara sauce, sprinkle Parmesan, and then top with slices of fresh mozzarella.
Bake until sauce is bubbly and cheese is fully melted and/or just starting to caramelize. Let sit for about 5 minutes for the sauce to settle, then serve.
