Fustini's Oils and Vinegars
Chicken Parmesan

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Chicken Parmesan


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Chicken Parmesan



  • 4 chicken breasts, pounded 1/2" thick
  • salt and pepper to taste
  • 1 1/2 cup panko bread crumbs
  • 1/2 cup freshly grated Parmesan
  • 1 tablespoon Fustini's Organic Tuscan Spice blend
  • 2 large eggs, beaten
  • 4 tablespoons Fustini's Pesto olive oil
  • 4 oz. fresh mozzarella, thinly sliced
  • 1 1/2 c. marinara sauce
  • 1 cup grape tomatoes, halved
  • 1/4 c. freshly chopped basil, plus more for garnish


Adapted from "delish.com"


Step 1. 

Preheat oven to 400° and line baking sheet with parchment. Season chicken with salt and pepper. In a shallow bowl, combine panko and Parmesan, Tuscan spices and season with salt and pepper. Place eggs in another shallow bowl. Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat. Place breaded chicken on baking sheet while prepare the other pieces.

Step 2. 

Heat olive oil in a large, ovenproof skillet over medium-high heat. Working in batches, add breaded chicken and cook until golden, 3 to 4 minutes per side. Cover each chicken breast with a slice of mozzarella, top with any remaining panko mixture and transfer to oven until mozzarella is melted and chicken is cooked through about 10 minutes.  Meanwhile, warm sauce on the stovetop and stir in tomatoes and basil.  Spoon sauce over chicken and garnish with fresh basil.

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