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Sheet Pan Chicken Parmesan

Ingredients

  • 1 1/2 cups panko
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 tablespoons paprika
  • 1 teaspoon sea salt
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 pound boneless, skinless chicken breasts
  • 1 (24 ounce) jar marinara sauce
  • 8 slices provolone cheese
  • 1/4 cup Parmesan cheese

Directions

Prep: 1. Preheat oven to 400 and cover a rimmed baking sheet with parchment paper. 2. Grate parmesan. 3. Cut the chicken breasts in half lengthwise so they are about 1/2 inch thick. 1. Get out three shallow bowls. 2. Bowl #1 - Whisk together the flour, the ½ teaspoon salt, and the pepper 3. Bowl #2 - Whisk eggs. 4. Bowl #3 - Mix panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt. 5. Dip each chicken piece in all three bowls: first in flour, then in eggs, then in bread crumbs/spices. 6. Place the breaded chicken cutlets on the prepared pan and bake until browned and the cutlets are almost entirely cooked through, about 15 minutes. 7. Remove the pan from the oven. Top each chicken cutlet with about 1/2 cup marinara sauce and the provolone and Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 10 minutes.

Goes great with these recipes

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