Baked Chicken with Parmesan Crust

Name: Baked Chicken with Parmesan Crust
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 Portionen
Ingredients: 4 piece skinless, boneless chicken breast halves; salt; freshly ground black pepper; 2 piece large eggs; 1 cup panko bread crumbs; 0.75 cup freshly grated Parmesan cheese, divided; 2 tablespoon all-purpose flour; 0.5 cup olive oil for frying; 0.5 cup prepared tomato sauce; 0.25 cup fresh mozzarella, cut into small cubes; 0.25 cup chopped fresh basil; 0.5 cup freshly grated provolone cheese; 2 teaspoon olive oil

Main Course

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Cook Time

50 min

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This baked chicken with Parmesan crust is a family favorite! I've been making it for years, and it's always a hit. The chicken breasts are pounded thin, coated in a crispy Parmesan breadcrumb mixture, and then baked to perfection with a generous topping of tomato sauce, mozzarella, provolone, and fresh basil. It's a hearty and satisfying meal that's perfect for a weeknight dinner or a special occasion. The preparation is straightforward, and the result is a flavorful and comforting dish that everyone will love. Feel free to add a pinch of red pepper flakes for a little extra kick!

Ingredients (13 ingredients)

4 piece skinless, boneless chicken breast halves
salt
freshly ground black pepper
2 piece large eggs
1 cup panko bread crumbs
0.75 cup freshly grated Parmesan cheese, divided
2 tablespoon all-purpose flour
0.5 cup olive oil for frying
0.5 cup prepared tomato sauce
0.25 cup fresh mozzarella, cut into small cubes
0.25 cup chopped fresh basil
0.5 cup freshly grated provolone cheese
2 teaspoon olive oil

Preparation (8 steps)

Grated Parmesan Cheese

Thermomix® Setting

10 sec/Speed 10

Add ½ cup of Parmesan cheese to the mixing bowl and grate for 10 Sec./Stufe 10. Set aside.

Prepare Bread Crumbs

Thermomix® Setting

5 sec/Speed 8

Add 1 cup of bread crumbs to the mixing bowl and process for 5 Sec./Stufe 8 to create finer crumbs. Transfer to a bowl and mix with the grated Parmesan cheese from the previous step. Set aside.

Prepare Flour

Thermomix® Setting

3 sec/Speed 4

Add 2 tablespoons of all-purpose flour to the mixing bowl and process for 3 Sec./Stufe 4 to ensure it is finely ground. Set aside.

Prepare Eggs

Thermomix® Setting

10 sec/Speed 4

Add 2 large eggs to the mixing bowl and whisk for 10 Sec./Stufe 4. Pour into a shallow bowl and set aside.

Coat Chicken

Season 4 skinless, boneless chicken breast halves with salt and freshly ground black pepper to taste. Sprinkle the flour over the chicken breasts, evenly coating both sides. Dip a flour-coated chicken breast in the beaten eggs. Transfer the breast to the bread crumb mixture, pressing crumbs into both sides. Repeat for each breast. Let chicken rest for 10 to 15 minutes.

Pan-Fry Chicken

Heat ½ cup of olive oil in a large skillet over medium-high heat until it begins to shimmer. Cook chicken in batches, so you do not overcrowd the pan, until golden, about 2 minutes per side. The chicken will finish cooking in the oven.

Prepare Baking Dish

Transfer chicken to a baking dish. Top each breast with 2 tablespoons of prepared tomato sauce. Layer each chicken breast with equal amounts of ¼ cup fresh mozzarella, cut into small cubes, ¼ cup chopped fresh basil, and ½ cup freshly grated provolone cheese. Sprinkle remaining Parmesan over top and drizzle each with ½ teaspoon olive oil.

Bake Chicken

Bake in the preheated oven at 230 degrees C until cheese is browned and bubbly and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 74 degrees C. Let chicken rest briefly before serving.