A delightful twist on the classic Chicken Parmesan, featuring a crispy coating and a rich tomato-basil sauce.
Preheat your oven to 400°F (200°C).
Always preheat your oven to ensure even cooking.
Pound the chicken breasts to an even thickness of about 1/4 inch.
Place the chicken between plastic wrap to avoid mess while pounding.
Dredge each chicken breast in flour, shaking off the excess.
Ensure the chicken is dry before dredging for better adherence.
Dip the floured chicken into the beaten eggs.
Beat the eggs thoroughly for an even coating.
Coat the chicken with the breadcrumb and Parmesan mixture.
Press the breadcrumbs onto the chicken to ensure a thick coating.
Place the coated chicken in a greased baking dish.
Use a non-stick spray or brush with oil to prevent sticking.
Bake the chicken in the oven for 20 minutes.
Check for doneness by ensuring the internal temperature reaches 165°F.
Remove the chicken from the oven and top each piece with tomato sauce, mozzarella, and basil.
Spread the sauce evenly for consistent flavor.
Return the dish to the oven and bake for another 15 minutes until the cheese is melted and bubbly.
Broil for the last 2 minutes for a golden cheese crust.
Serve the chicken hot with your favorite pasta and a side salad.
Garnish with extra basil for a fresh touch.
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