Potato-Crusted Chicken Parmigiana


San Marcos Barebacking

Adding a crispy potato crust to the traditional Chicken Parmigiana makes it taste even better and fill you up.

Ingredients:
  • 2 large potatoes, peeled and grated
  • 4 boneless, skinless chicken breasts
  • 1 cup breadcrumbs
  • 1 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions:

Preheat oven to 375F 190C

Season grated potatoes with salt and pepper

Press them onto both sides of each chicken breast

Dip potato-crusted chicken breasts into beaten eggs, then coat them in a mixture of breadcrumbs and Parmesan cheese

Heat olive oil in a skillet over medium heat

Add chicken breasts and cook until golden brown on both sides, about 4 minutes per side

Transfer chicken breasts to a baking dish

Top each breast with marinara sauce and shredded mozzarella cheese

Bake in the preheated oven for 20-25 minutes or until chicken is cooked through and cheese is melted and bubbly

Serve hot, garnished with fresh herbs if desired


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