first, then the coating. It creates less mess.
Homemade Chicken Parmy
- 1 chicken breast for each serving, skinless, boneless, and pounded thin
- 1 T olive oil
- For each chicken breast, you need:
- 1/4 cup almonds
- 1 tsp basil, dried
- 1 tsp oregano, dried
- 1/4 tsp garlic powder
- Salt and pepper, to taste
- 1 egg (although this might be excessive; 1 egg might cover 2 breasts
- 1/4-1/2 cup pasta sauce, depending on how much you want (Classico is my favorite jarred pasta sauce, in the Roasted Garlic Flavor. Look here for how to make homemade pasta sauce.)
- 1/4-1/2 cup shredded mozzarella cheese
- Preheat oven to 400 degrees F.
- Place the almonds, basil, oregano, garlic powder, salt, and pepper into blender/food processor and blend/pulse until the almonds are finely ground. Place into shallow bowl.
- Crack eggs into shallow bowl and whisk well.
- Meanwhile, heat olive oil on medium-high heat in pan. When ready, submerge each piece of chicken (one at a time) into egg wash and then, carefully shaking off excess drippings, drop into bowl with the almond coating and flip. Once the chicken is fully-coated on both side, place onto pan.
- Cook each piece for 1-2 minutes on each side, or until it starts to brown.
- Place chicken breasts into 9x13 clear baking dish (you may want to use cooking spray or more oil to prevent sticking) and cover breasts with the sauce and cheese. Cover with foil and bake in oven for 25 minutes.
- After 25 minutes, remove foil and bake uncovered for an additional 5 minutes or until chicken is fully cooked through.