Parmesan Chicken
Mid-week supper that satisfies all
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Tongs
- Spatula
- Aluminum foil
- Cooking spray
- Chef's knife
- Cutting board
- Kitchen timer
- Oven mitt
- Serving platter
Ingredients
- Olive oil cooking spray
- 1 1/2 cups panko breadcrumbs (available in Waitrose Cooks’ Ingredients section)
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 2 tablespoons sweet or smoked paprika
- 1 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 4 to 6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2 pounds total)
- 1 jar (24 ounces) good-quality marinara sauce (I love Rao’s)
- 6 to 8 slices provolone (I subsitituted cheddar) cheese
- 1/4 cup shredded Parmesan cheese
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