Chicken Parmigiana

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Ingredients:

2- 8oz Boneless Chicken Breast
¼ Cup Flour
2 eggs (beaten)
Salt & Pepper to taste
1 cup bread crumbs
¾ Cup Marinara Sauce
2 slices Provolone Cheese
½ Cup Shaved Parmesan Cheese

Directions: Pre-heat oven to 425’F. Place chicken in a 1 gallon Ziploc bag and pound chicken breast until evenly flattened. Season the flour with a pinch of salt and pepper, dredge flattened chicken breast in flour. Dip chicken into beaten eggs and then quickly into bread crumbs. Add oil to a non-stick sauté pan over medium-high heat and brown the chicken for a few minutes on each side. Move browned chicken to a casserole dish, cover with ¼ Cup Parmesan Cheese then cover the cheese covered chicken breast with marinara. Add slice of provolone and remaining Parmesan and roast in oven for 20 minutes.

Enjoy!

Chef Frank Magaña