Chicken Parmigiana

A lot of people mistake Parmigiano-Reggiano for plain ol' Parmesan. While there is nothing wrong with Parmesan, there is a difference between the two cheeses. Parmigiano-Reggiano is specific in its recipe and where it is made (only cheese produced in certain areas of Italy can be labeled as Parmigiano-Reggiano). Most people assume that Parmesan is the English word for Parmigiano-Reggiano, but it's not. Usually, a cheese labeled "Parmesan" is not made in Italy. Other similar cheeses would include; Pecorino Romano, Grana Padano, and Asiago.

Last night I made Chicken Parmigiana and it was definitely a hit in our house. This recipe is easy and delicious.

Chicken Parmigiana

Yields: 4 servings

Ingredients:

4 boneless, skinless chicken breasts
1/4 C bread crumbs
1/4 C Parmigiano-Reggiano (or parmesan if you have it on-hand)
Butter, melted (or use olive oil, like I did)
4 slices Mozzarella
1/2 C Marinara sauce

Directions:

Preheat oven to 425 degrees. Line baking sheet with tin foil or spray with cooking spray.

In a shallow bowl or plate, mix together bread crumbs and Parmigiano-Reggiano. Set aside.

Place chicken breasts between two sheets of plastic wrap. Flatten chicken with a heavy object to about 1/2 inch thickness. Season both sides of chicken with salt and pepper.

Brush both sides of chicken with melted butter or olive oil. Dip chicken into bread crumb mixture and coat both sides. Sprinkle tops with extra breading.

Bake 20 minutes. Top each chicken breast with 2 T Marinara sauce and top with 1 slice Mozzarella cheese. Bake additional 5-10 minutes until mozzarella has melted.

Serve with pasta, baked spaghetti squash or roast potatoes.

Enjoy and Bon Appetit!