In our household chicken parm is one of those safe go-to dinners. You know, for those times you’re standing in the kitchen racking your mind over what to make. Plus, you can make a lot of it and have yummy leftovers for the next few days.
So while I was making this recipe, I inadvertently saw leftover marinated hot peppers in my fridge. They’re Italian, right? So I sandwiched those peppers between the tomato and cheese. It gave the chicken parm a hint of heat, which I never had before. Pretty good! 🙂
There’s something so incredible about tomato and cheese – I love the combination! No wonder I could eat pizza every day and not think twice. When I was younger I used to dip mozzarella sticks in hot jarred tomato sauce. Yummmm.
- 1 1/2 pounds of chicken breasts, trimmed and cleaned
- Salt and pepper
- 2 large eggs, scrambled
- 1 cup Italian bread crumbs
- Olive oil
- 1/2 cup marinara sauce (note: if you have leftover sauce, this is a great time to use it!)
- 8-12 marinated hot peppers
- 3/4 cup mixture of shredded fresh mozzarella and Parmesan cheeses
- Preheat oven to 400 degrees.
- Sprinkle chicken breasts with salt and pepper.
- Dip each piece of chicken in the egg mixture, then cover with bread crumbs. Repeat for all chicken.
- In a large skillet over medium-high, heat olive oil. Cook chicken 3-4 minutes per side, until golden (tip: to soak up any extra oil, place cooked chicken on a large plate, lined with paper towels).
- Line a baking sheet with foil and place chicken on it.
- Layer each piece of chicken with marinara, hot peppers then cheese.
- Bake in oven for 8 minutes, or until cheese is melted. If you want to speed up this process, you can use the broiler.