Name: Chicken Parmesan
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 2 servings
Ingredients: 4 skinless, boneless chicken breasts; Salt and freshly ground black pepper; 2 large eggs; 1 cup seasoned breadcrumbs, preferably Progresso, or more as needed; 1/2 cup olive oil, or more as needed; 1/2 cup tomato sauce; 1/4 pound sliced provolone and/or mozzarella; 1/4 cup chopped fresh basil; 1/2 cup grated Parmesan

Directions

Special equipment:

a meat mallet

Preheat the oven to 350 degrees F.
Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Sprinkle with salt and pepper. Beat the eggs in a shallow bowl and set aside. Place the breadcrumbs in a separate bowl and set aside. Place a chicken breast in the egg. Transfer to the breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Let the chicken rest for 10 to 15 minutes.
Heat 1/2 inch olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook the chicken in the hot oil until golden, about 2 minutes per side. (The chicken will finish cooking in the oven.) Transfer the chicken to a baking dish. Top each chicken breast with 2 tablespoons tomato sauce. Layer each with equal amounts of provolone or mozzarella and the basil. Sprinkle the Parmesan over the top. Bake until the cheese is browned and bubbly, the chicken breasts are no longer pink in the center and an instant-read thermometer inserted in the center reads at least 165 degrees F, 10 to 15 minutes.