Easy Weeknight Chicken Parmesan
A simple and timeless dish that's ready in 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts butterflied to make 4 cutlets
- 1/2 cup Italian salad dressing
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese grated
- 1 tbsp Italian seasoning
- salt & pepper to taste
- 2 cups marinara sauce
- 1 1/2 cups mozzarella cheese grated
- 3 tbsp fresh basil chopped
Instructions
- Preheat oven to 425°F
- Pour the Italian salad dressing into a bowl large enough to dip a chicken cutlet into. Into another bowl, add in the breadcrumbs, oregano, parmesan cheese, salt, and pepper. Mix the breadcrumb mixture with a fork to evenly blend.
- Working with one cutlet at a time, first dip them in the Italian salad dressing. Let the excess dressing drip off before you put it in the breadcrumb mixture. Flip the cutlet over to coat both sides - make sure it is completely coated with breadcrumbs.
- Place the cutlet in the baking dish. Repeat step 3 for each cutlet.
- Place the breaded chicken in the oven and bake for about 15 minutes. Take out the chicken and spoon marinara sauce over the chicken. Top with the shredded mozzarella cheese and place the chicken back in the oven.
- Bake the chicken for about 10 more minutes, or until the internal temperature of the chicken reads 165°F. Top with some fresh basil and enjoy!