Ingredients
Equipment
Method
- In a shallow dish, combine flour, salt, and pepper. In another dish, place the beaten egg. In a third dish, mix Panko breadcrumbs with Parmesan cheese.
- Dip each chicken breast in the flour mixture, then in the egg, and finally in the Panko mixture, ensuring it's fully coated.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Set aside.
- In the same skillet, add 1 tablespoon of olive oil and sauté the minced garlic until fragrant (about 1 minute).
- Add the diced tomatoes, chicken broth, oregano, basil, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Place the cooked chicken breasts in a baking dish. Pour the tomato sauce over the chicken. Top each chicken breast with a slice of mozzarella cheese.
- Bake in a preheated oven at 375°F (190°C) for 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve immediately. Excellent paired with pasta, a side salad, or roasted vegetables.
Notes
Longhorn Steakhouse Parmesan Chicken is a guaranteed crowd-pleaser. It's easy enough for a weeknight meal but impressive enough for company. Enjoy the taste and simplicity!
