Heat oven to 400.
Heat enough avocado or grapeseed oil in skillet so chicken doesn't
stick when cooking.
Working in batches, salt and pepper chicken, dredge in flour
shaking off excess, dredge in egg wash, coat with panko.
Cook chicken 2 minutes on each side. Set aisde. Transfer
cooked chicken breasts to glass baking dish. Spoon red pasta
sauce on top of chicken pieces. Layer slices of mozarella over
red sauce. Sprinkle shaved parmesan and herbs des provence on top.
Bake at 400 for 7-10 minutes. Top with fresh basil.
Serve with pasta.
Originally Submitted
2/19/2017
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