Panko Crusted Chicken Parmesan Recipe
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Yield:
4 servings
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Total Time:
40 mins
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Prep Time:
20 mins
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Cook Time:
20 mins
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups Italian seasoned panko bread crumbs
- 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
- 2 cups Mazola® Corn Oil
- 1 cup prepared marinara sauce
- ¾ cup shredded Italian style cheeses (such as mozzarella, provolone and Asiago)
- ½ cup shredded or shaved Parmesan cheese
Instructions
- Step 1) Preheat oven to 400°F.
- Step 2) 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.
- Step 3) Combine bread crumbs and bouillon powder in a shallow bowl. Press chicken firmly into bread crumbs, turning to coat the entire surface thoroughly.
- Step 4) 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.
- Step 5) 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.
