My husband and I love alfredo paired with parmesan chicken, so I made this with our fettuccine alfredo last week. It’s great to have the sweet red sauce next to the creamy alfredo. Also the crispy layer on the outside of the chicken makes it tasty and juicy on the inside. Try this next time you make pasta! It has very few ingredients and chances are you have them on hand.
- 4 chicken breasts, fresh or frozen
- olive oil (for frying, or any kind you have on hand)
- 1 1/2 c. italian bread crumbs (if you don’t have italian just use regular and add italian seasoning)
- 3/4 c. dry grated parmesan cheese
- 2 eggs
- 1 jar marinara sauce (I like the basil/tomato kind)
- fresh parmesan cheese (not the dried kind)
Preheat oven to 400 degrees and pour half bottle of marinara sauce into a baking dish (I use a pie pan, but an 8x8 pan would would great too). Set aside. Grate parmesan cheese or slice into thin pieces. Next, pour oil into your pan until it comes up about 1/2 inch in the pan. The amount will vary based on your pan size, but I use a large flat saucepan, than can fit all 4 chicken breasts. Turn on heat to medium high.
While that’s heating pour breadcrumbs and grated/dry parmesan into a low flat dish. Then whisk two eggs mixed with 3 tablespoons of water in a low flat pan (I use a cake pan). Remove a chicken breast from the bag and coat in egg wash. Once coated drudge in bread crumbs, generously coating each side.
Using tongs, place chicken into pan. Don’t stand too close as the oil will be hot and you don’t want to get burned! I’ve had many painful grease burns. Continue with remaining breasts. Once they are browned on one side, flip over. Once browned on both sides and cooked through remove with tongs and place into prepared baking pan with marinara sauce.
Pour remaining marinara sauce on top of chicken breasts, top with parmesan cheese, and bake for 10-15 minutes to warm sauce and brown cheese. Perfect paired with some alfredo and green beans.