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Chicken Parmesean

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“This is not Chicken with a little parmesean cheese like I've seen in many other recipies. This is a delicious and easy recipie to follow! Bon appetite!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup finely shredded parmesean regiano cheese
  • 13 cup Italian seasoned breadcrumbs
  • 14 cup coursely shredded parmesean regiano cheese
  • 4 tablespoons Italian seasoned breadcrumbs
  • 1 egg, whisked
  • 2 tablespoons water
  • 2 large chicken breasts, subsitute smaller breasts ok (about 12oz each)
  • 4 ounces monterey jack cheese
  • 2 cups marinara sauce

Directions

  1. In one bowl combine 1/4 cup p.r cheese and 1/3 bread crumbs in second bowl combine1/4c pr cheese with 4tbls bread crumbs in third bowl place whisked egg and water.
  2. Pound chicken breasts to an even thickness. Dregg in first bowl, wash with egg mixture and dregg in second cheese.
  3. The idea here is the first finely shredded p.r. cheese will put the first coat of parmesean flavor onto the chicken, the second more coursely shredded parmesean cheese gives that final coat of good parmesean flavor. Also, this second coat produces a great crispy crust to the chicken. Using medium heat pan fry with evoo and butter on both sides until crispy. Time will depend on thickness of chicken, probably around 4-5 min per side. Once finished place on cookie sheet with wire rack and place monteray jack cheese ontop and broil until lightly brown and bubbly. Serve with marinara and maybe a side of penne or spaghetti. Easy but there are alot of dishes but so worth it and you'll actually taste the parmesean cheese!

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