Cheesy Baked Chicken Parmesan Delight
Prep: 15 minutes
Cook: 12 minutes
Yields: 2 servings
Get ready to sink your teeth into the crispiest, cheesiest, most divine chicken parmesan of your life.
Today, we’re talking about a classic Italian dish that never goes out of style, and trust me, you won’t want to miss this!
Imagine a juicy chicken breast, pounded to perfection, coated in a crunchy layer of breadcrumbs, and smothered in a rich, creamy cheese spread.
It’s a match made in heaven, folks! And the best part? It’s ridiculously easy to make.
First, preheat your oven to 500 degrees F (260 degrees C). Yes, you read that right – 500 degrees! You want it hot, hot, hot to get that cheese melted and bubbly.
While that’s heating up, let’s get started on the chicken. Take two large skinless, boneless chicken breast halves and gently pound them between two layers of plastic until they’re evenly thick.
Season one side with kosher salt and black pepper, then sprinkle with flour to coat. Press that flour onto the chicken to make sure it adheres, then turn and repeat on the other side.
Next, brush off any excess flour and place the chicken breasts back on the plate. Pour a beaten egg over the breasts and coat each side, making sure they’re fully covered.
Now it’s time for the fun part – the breadcrumbs! Cover the bottom of a plate with half the breadcrumbs, then transfer the chicken to the plate. Push those crumbs up the sides of the chicken, making sure they’re fully coated.
Sprinkle on the remaining breadcrumbs and press them onto the chicken to make sure they stick.
Heat about half an inch of olive oil in a skillet over medium-high heat. When it’s hot, add the chicken and cook until it’s crispy and golden, about 2-3 minutes per side.
Transfer the chicken to a prepared baking sheet and get ready for the cheesy goodness.
Mix together a bowl of ricotta cheese, shredded sharp white cheddar cheese, salt, black pepper, and a pinch of cayenne pepper. Stir in some olive oil to get it nice and smooth.
Spread half the cheese mixture on each breast, making sure to leave a little room around the edges.
Dust with some grated Parmigiano-Reggiano cheese and drizzle with olive oil.
Pop that baking sheet into the oven and bake until the cheese is melted and bubbly, about 10-12 minutes.
When it’s done, remove it from the oven and let it cool for a minute or two.
To serve, ladle some heated marinara sauce onto a plate, place the chicken in the center, and sprinkle with some chopped parsley.
And that’s it! A delicious, cheesy, crispy chicken parmesan that’s sure to become a favorite.
So go ahead, give it a try, and let the cheesy goodness begin!
Printable Recipe
Ingredients
- 2 large skinless, boneless chicken breast halves
- Kosher salt
- Black pepper
- 1 cup flour
- 1 beaten egg
- 1 cup breadcrumbs
- Olive oil (for frying)
- 1 cup ricotta cheese
- 1 cup shredded sharp white cheddar cheese
- Salt (to taste)
- Black pepper (to taste)
- Pinch of cayenne pepper
- Olive oil (for cheese mixture)
- Grated Parmigiano-Reggiano cheese
- Marinara sauce (for serving)
- Chopped parsley (for garnish)
Instructions
- 1. Preheat your oven to 500 degrees F (260 degrees C).
- 2. Pound two large skinless, boneless chicken breast halves between two layers of plastic until evenly thick.
- 3. Season one side of the chicken with kosher salt and black pepper, then sprinkle with flour to coat.
- 4. Press the flour onto the chicken to make sure it adheres, then turn and repeat on the other side.
- 5. Brush off any excess flour and place the chicken breasts back on the plate.
- 6. Pour a beaten egg over the breasts and coat each side, ensuring they are fully covered.
- 7. Cover the bottom of a plate with half the breadcrumbs, then transfer the chicken to the plate.
- 8. Push the breadcrumbs up the sides of the chicken, making sure they are fully coated.
- 9. Sprinkle on the remaining breadcrumbs and press them onto the chicken to make sure they stick.
- 10. Heat about half an inch of olive oil in a skillet over medium-high heat.
- 11. When the oil is hot, add the chicken and cook until crispy and golden, about 2-3 minutes per side.
- 12. Transfer the chicken to a prepared baking sheet.
- 13. Mix together ricotta cheese, shredded sharp white cheddar cheese, salt, black pepper, and a pinch of cayenne pepper in a bowl.
- 14. Stir in some olive oil to get the cheese mixture nice and smooth.
- 15. Spread half the cheese mixture on each chicken breast, leaving a little room around the edges.
- 16. Dust with grated Parmigiano-Reggiano cheese and drizzle with olive oil.
- 17. Bake in the oven until the cheese is melted and bubbly, about 10-12 minutes.
- 18. Remove from the oven and let cool for a minute or two.
- 19. To serve, ladle heated marinara sauce onto a plate, place the chicken in the center, and sprinkle with chopped parsley.
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