When it comes to comfort food with a touch of sophistication, few main dishes rival the classic combination of tender breaded chicken breasts topped with ripe tomatoes and gooey melted mozzarella cheese. This Italian savoury masterpiece is not only pleasing to the eye but also tantalizes the taste buds with its harmonious blend of flavours and textures. Whether you’re cooking for a family dinner or entertaining guests, this recipe is sure to impress. Let’s delve into the culinary magic of breaded chicken breasts with tomato and mozzarella.
Tips for Success:
- For extra flavour, you can season the breadcrumbs with additional herbs and spices such as garlic powder, dried oregano, or paprika.
- To ensure even cooking, choose chicken breasts that are similar in size and thickness.
- Feel free to customize this recipe by adding other toppings such as roasted red peppers, olives, or pesto.
- If you prefer a crispier crust, you can briefly broil/grill the chicken breasts for a minute or two at the end of baking.
Breaded chicken breasts with tomato and mozzarella is a timeless dish that never fails to delight. With its crispy exterior, juicy chicken, and melty cheese topping, it’s a crowd-pleaser that’s perfect for any occasion. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe is sure to become a favourite in your culinary repertoire.
So roll up your sleeves, gather your ingredients, and prepare to savour the deliciousness of homemade breaded chicken breasts with tomato and mozzarella. Bon appétit!
Breaded Chicken with Mozzarella
Ingredients
- 4 large chicken breasts skinless/boneless
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup breadcrumbs
- 2 tbsp Parmesan cheese grated
- 2 tbsp olive oil
- 8 slices mozzarella cheese
- 14 oz Marinara sauce
- 10 oz spaghetti
- salt to taste
- ground black pepper to taste
- basil leaves finely chop/garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F/190°C/Gas Mark 5 and line a baking sheet with parchment paper or lightly grease it with olive oil.2 tbsp olive oil
- Prepare the Chicken: Season the chicken breasts with salt and pepper on both sides.4 large chicken breasts, salt, ground black pepper
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.1 cup all-purpose flour, 2 large eggs, 1 cup breadcrumbs, 2 tbsp Parmesan cheese
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chicken in the breadcrumb-Parmesan mixture, pressing gently to adhere the crumbs.
- Making the marinara: Add the marinara sauce to a pan over a medium heat bringing it to a simmer. To thicken the sauce add a tablespoon of tomato puree/paste and stir in well until it thickens. It needs the be thick enough to stay on top of the chicken breast.14 oz Marinara sauce
- Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Once hot, add the breaded chicken breasts and cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer the chicken breasts to the prepared baking sheet.
- Add Toppings: Top each chicken breast with a slices of fresh mozzarella cheese, .8 slices mozzarella cheese
- Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Cooking the Pasta: Add a pan of salted water over a high and bring to a boil. Add the spaghetti and cook according to the packet instructions.10 oz spaghetti
- When the pasta is cooked, drain the water reserving a mug full. (in case the sauce needs adjusting further).
- Serve: Remove the chicken breasts from the oven and garnish with fresh basil leaves. Serve hot, on a bed of spaghetti with a spoon of marinara sauce.basil leaves
