Chicken Parmesan


  • 4 skinless, boneless chicken breast halves
  • salt and freshly ground black pepper to taste
  • 2 eggs
  • 1 cup panko bread crumbs, or more as needed
  • ½ cup grated Parmesan cheese
  • 2 tablespoons all-purpose flour, or more if needed
  • 1 cup olive oil for frying
  • ½ cup prepared tomato sauce
  • ¼ cup fresh mozzarella, cut into small cubes
  • ¼ cup chopped fresh basil
  • ½ cup grated provolone cheese
  • ¼ cup grated Parmesan cheese
  • 1 tablespoon olive oil


  • Step 1 Preheat an oven to 450 degrees F (230 degrees C).
  • Step 2 Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
  • Step 3 Beat eggs in a shallow bowl and set aside.
  • Step 4 Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
  • Step 5 Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
  • Step 6 Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
  • Step 7 Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
  • Step 8 Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
  • Step 9 Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).



  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil + 2 teaspoons, divided
  • 1 tablespoon butter
  • 2-3 tablespoons fresh-squeezed citrus juice any combination of lemon, lime, or orange (see note)

Spice Blend

  • 2 teaspoons Italian seasoning or Herbs de Provence
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika see note
  • 1/4 teaspoon cracked black pepper


  • Preheat oven to 375 degrees and stir together all Spice Blend ingredients.
  • Pound chicken to even thickness (max 1 inch thickness at any given part).
  • Rub the 2 teaspoons olive oil all over the chicken breasts. Season all over with the spice blend.
  • In a large, oven-safe skillet (see note for alternate method) melt butter over medium heat and stir in 1 tablespoon oil.
  • Brown chicken in the butter and oil for about 2 minutes on each side.
  • Transfer skillet to preheated oven. Bake for 15-18 minutes until chicken is cooked through (165 degrees in the center).
  • Squeeze fresh citrus (lemon, lime, orange, or a combination of any of the three!) over baked chicken just before serving. Serve whole chicken breasts, or dice or slice chicken for use in your favorite dishes.

JC’s Chicken Breasts with Mushrooms



  • Preheat oven to 400 degrees.
  • Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming.
  • Stir in the minced shallots or green onion and saute a moment without browning.
  • Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
  • Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven.
  • After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
  • Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
  • To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms.
  • Boil down quickly over high heat until liquid is syrupy.
  • Stir in the cream and boil down again over high heat until cream has thickened slightly.
  • Off heat, taste for seasoning, and add drops of lemon juice to taste.
  • Pour the sauce over the chicken, sprinkle with parsley and serve immedia