Chicken Parmesan

A great meal to serve atop angel hair pasta with garlic bread. A classic and a dish to impress anyone!

Level:1 This is an easy dish, it just takes a bit of time to make correctly

Ingredients:
4 skinless, boneless chicken breasts
salt and pepper to taste
2 eggs
3/4-1  cup italian breadcrumbs
1/2- 3/4  cup flour
about 3 TBSP olive oil for frying
1 jar plain marinara, I like Newman's own
1/2 cup fresh mozarella, shredded
2-4 slices provolone cheese- will depend on size of breasts- you want one for each breast to mostly cover it once it's pounded flat
3/4 cup grated parm cheese

1. Place chicken between two sheets of saran wrap on a solid surface. Pound with mallet or fist to 1/2 inch thickness ( about the same height as your palm flat on the counter). Season both sides of chicken thoroughly with pepper and gently with salt. Preheat oven to 450.

2. Beat eggs in a shallow bowl and set aside. Add breadcrumbs to second bowl and flour to a third bowl. Dip breasts in flour, then egg, the breadcrumbs ( FEB method) coating lightly and presing into both sides and the edges of the breasts.

3. Heat enough EVOO to cover the skillet over medium heat until it begins to shimmer. Cook chicken 2 minutes each side until lightly brown.

4.  Place chicken in 9 x 13 baking dish and evenly pout the marinara over the breasts, allowing it to naturally distribute throughout the pan, covering each breast. Layer each breast with slice of provolone to cover, and evenly sprinkle the mozzarella and Parmesan cheese on top. Heat a medium pot of water for angel hair pasta.

5. Bake in the preheated oven until cheese is browned and bubbly, about 15 minutes. Start pasta when water in boiling and cook according to package.

6. Garnish chicken with a bit of basil, if desired. Serve atop angel hair pasta and with garlic bread.