Do you call it Chicken Parmigiana or Chicken Parmesan ? I guess it just depends on your preference. I love this dish because it is quick and easy to make. I usually make batches of my marinara sauce and when I do, I make this dish.

My chicken parmigiana is mouth watering and very tasty. I like to put the sauce on the bottom so my chicken stays nice and crispy on the top and the bottom absorbs all the wonderful flavors of the sauce.

If you have never had this dish, you definitely need to try this recipe! Guaranteed a winner!

Ingredients:

• Sauce – My home made marinara sauce
• 4 boneless skinless chicken breast cut in half and pounded to about 1/4 – 1/3″ thick.
• salt and pepper
• 1/2 cup  of all purpose flour
• 2 eggs beaten
• 1 cup of bread crumbs
• 1 tsp of fresh rosemary
• 1 tsp of fresh thyme
• 1/8 cup of freshly grated parmesan cheese
• 8 slices of low moisture part skim mozzarella (cut to about 1/8th inch thick).

*You can substitute the bread crumbs, rosemary, and thyme by using Italian bread crumbs.

Directions:

1.  Season your chicken cutlets with salt and pepper.
2.  Dredge the cutlets in flour and tap off excess.
3.  Dip cutlets in the egg and let excess drip off.
4. Dredge cutlets in bread crumbs, rosemary, thyme, and parmesan mixture.
5. Let the cutlets sit out for 20 minutes.
6. Heat up olive oil and cook chicken until both sides are golden brown.
7. Heat oven to 425 degrees.
8. Add sauce to the bottom of your baking dish (as much as you want).
9. Add the chicken cutlets on top of the sauce.
10. Top each cutlet with a slice of mozzarella.
11. Bake until cheese has melted and is bubbly.