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Panko Crusted Chicken Parmesan
Crispy panko (Japanese style) bread crumbs make a delicious golden crust when sizzle in Mazola® Olive Oil.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

Ingredients
4 boneless, skinless chicken breasts, trimmed of all fat
2 cups Italian seasoned panko bread crumbs
1 teaspoon Mazola® Chicken Flavor Bouillon Powder
2 cups Mazola® Pure Olive Oil
1 cup prepared marinara sauce
3/4 cup shredded Italian style cheeses (such as mozzarella, provolone and Asiago)
1/2 cup shredded OR shaved Parmesan cheese
Instructions
Preheat oven to 400°F.

Pat chicken dry using paper towels.  Place 2 chicken breasts at time into 1-gallon resealable freezer bag.  Seal bag and place on flat surface.  Flatten chicken to an even thickness (about 1/2-inch) with a meat mallet, rolling pin or heavy skillet.  Repeat with remaining chicken.

Combine bread crumbs and bouillon powder in a shallow bowl.  Press chicken firmly into bread crumbs, turning to coat the entire surface thoroughly.

Heat oil in large skillet or Dutch Oven over medium heat.  When oil is hot (test by carefully dipping a small piece of bread or chicken into the oil; when small bubbles appear, oil is ready).  Using a fork, carefully transfer the chicken breasts into the oil.  Cook for 4 to 5 minutes per side or until deep golden brown.  Reduce heat as needed to prevent breadcrumbs from becoming too dark. 

Transfer cooked chicken to a foil line baking sheet.  Spoon 3 to 4 tablespoons of marina sauce and then then 2 to 3 tablespoons of shredded Italian cheese onto center of each chicken breast.  Bake for 5 to 10 minutes or until cheese is melted.  Remove from oven and sprinkle with Parmesan cheese.  Serve immediately.

Recipe Suggestion:  Garnish with fresh basil leaves and serve with warm pasta and a fresh green salad.