This Chicken Parmigiana recipe is so juicy! The chicken is moist inside, and crispy on the outside! It's covered in tomato sauce, melted provolone, Parmesan cheese and Italian spices. Your family will LOVE this delicious Italian classic!
Put your chicken breasts in a plastic bag and use a rolling pin (or meat mallet) to flatten them out. Ideally you'd like them about 1/2 inch thick.
Sprinkle salt, pepper and garlic powder evenly over the chicken breasts. This is to flavor the chicken before we start coating it.
Beat 2 eggs in small bowl. Set aside. Mix bread crumbs and 1/2 cup Parmesan cheese together in another bowl. Set aside.
Place flour in a shallow bowl and cover chicken breasts with flour on both sides. Dip the chicken breasts into beaten eggs. Now dip the chicken into breadcrumb mixture, using your hands to press the crumbs firmly into the meat.
Heat olive oil over medium high heat in a large frying pan. Add the chicken breasts to the pan and brown on both sides, about 6-8 minutes total. You don't need to worry about fully cooking the chicken right now, as we're going to bake it soon.
Place chicken breasts in a baking dish and pour 1/4 cup of Marinara sauce on top of each one. Now add equal amounts of mozzarella cheese on each. Now add equal amounts of provolone cheese on each. Now add equal amounts of fresh basil on each. Finally, sprinkle equal amounts of Parmesan cheese on top.
Put baking dish in oven and cook for 15 minutes, or until the cheese is bubbly, and the chicken breasts are fully cooked.
Remove from oven and allow to sit for a few minutes. Serve Chicken Parmigiana as is or over pasta. Enjoy!