Halal Chicken Parmigiana

local_grocery_store Ingredients

• 4 boneless, skinless chicken breasts, whole
• 1 cup breadcrumbs, cup
• 1/2 cup grated Parmesan cheese, cup
• 1 teaspoon dried oregano, teaspoon
• 1/2 teaspoon garlic powder, teaspoon
• 1/2 teaspoon salt, teaspoon
• 1/4 teaspoon black pepper, teaspoon
• 1/4 cup all-purpose flour, cup
• 2 eggs, beaten, whole
• 1 cup marinara sauce, cup
• 1 cup shredded mozzarella cheese, cup
• To taste Fresh basil leaves, for garnish, whole

restaurant_menu Method

1. 1.Preheat your oven to 375°F (190°C).
2. 2.In a shallow dish, combine the breadcrumbs, Parmesan cheese, dried oregano, garlic powder, salt, and black pepper.
3. 3.Place the flour in another shallow dish and the beaten eggs in a third shallow dish.
4. 4.Dip each chicken breast into the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
5. 5.Heat a large oven-safe skillet over medium heat and add a drizzle of oil. Cook the chicken breasts for about 3-4 minutes per side, until golden brown.
6. 6.Remove the skillet from the heat and spoon marinara sauce over each chicken breast. Top with shredded mozzarella cheese.
7. 7.Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
8. 8.Garnish with fresh basil leaves and serve hot.
9. 9.Enjoy your delicious Halal Chicken Parmigiana!

lightbulb_outline Tips

• chevron_rightMake sure to use halal-certified breadcrumbs and Parmesan cheese to keep the dish fully halal.
• chevron_rightFeel free to customize the marinara sauce by adding your favorite herbs and spices.
• chevron_rightServe the Chicken Parmigiana with a side of pasta or a fresh salad for a complete meal.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.