You may also like
Categories:
breadcrumbs parsley chicken breasts kosher salt flour eggs oil marinara sauce milk mozzarella garlic broccoli rabe butter
Viewed: 39 - Published at: 2 years agoIngredients
- Panko breadcrumbs
- 1/2 cup chopped fresh parsley
- Four to six 6- to 8-ounce chicken breasts, trimmed and pounded out lightly
- Kosher salt and freshly ground black pepper
- 2 cups flour
- 3 eggs, beaten
- Grapeseed oil
- 2 cups prepared marinara sauce
- 4 to 6 slices whole milk mozzarella
- 2 cloves garlic
- 2 to 3 pounds broccoli rabe, leaves removed and blanched
- Butter
Method
- Preheat the oven to 400 degrees F.
- Combine the breadcrumbs and the parsley in a medium plate, mixing thoroughly.
- Sprinkle the chicken with salt and pepper.
- Place the chicken in the flour to cover, then into the egg wash and finally into the breadcrumb mixture.
- Place the saute pan on medium heat, add some oil and add the chicken to pan.
- If the oil gets too hot it will burn the outside of the chicken before the inside cooks.
- Once the edges of the chicken start to brown, turn over.
- Top each breast with some marinara sauce and a slice of cheese.
- Place the chicken on a sheet tray and then put it in the oven.
- Take out the chicken when the cheese melts.
- In another pan set over medium-high heat, add some oil.
- Add the garlic and saute, followed by the broccoli rabe.
- Toss the two together in the pan.
- Add touch of butter to glaze and toss again.
- To serve, pour some of the remaining marinara sauce on the plate, then place some broccoli rabe in the center.
- Finally, place your chicken on top.
- Repeat for the remaining pieces of chicken.
