Best 2 Panko Chicken With Fresh Marinara Recipes
Indulge in the crispy and succulent Panko Chicken with Fresh Marinara, a culinary delight that tantalizes your taste buds with every bite. This delectable dish features juicy chicken breasts coated in a golden-brown panko crust, delivering an irresistible crunch with each forkful. Accompanied by a homemade marinara sauce bursting with fresh tomatoes, garlic, and herbs, this classic Italian-inspired meal guarantees a satisfying and flavorful experience. Prepare to be amazed by this easy-to-follow recipe that yields tender chicken and a luscious marinara sauce, perfect for weeknight dinners or special occasions.
Check out the recipes below so you can choose the best recipe for yourself!
SPICY BAKED CHICKEN PARMESAN
This Spicy Baked Chicken Parmesan recipe is made with a crispy Panko crust, covered in a spicy marinara sauce and melted mozzarella, and topped with lots of fresh basil.
Provided by Ali
Time 45m
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F. Line a baking sheet with parchment paper, or spray it with cooking spray.
- Begin by making the crispy panko crust, as described below.
- Spread the flour out evenly on a plate, add the eggs to a medium bowl, and spread the (prepared) panko mixture out on a plate.
- Season the chicken breasts on both sides with salt and pepper.
- Dip one chicken breast in the flour until it is evenly coated on all sides, shaking off the excess. Then dip it in the whisked eggs until it is completely coated. Then finally dip it in the panko mixture until it is evenly coated on all sides, and place it on the prepared baking sheet. Repeat with the remaining chicken breasts.
- Mist the chicken breasts with some cooking spray (or I like to use an olive oil mister).
- Bake for 20 minutes, flipping the chicken over after 15 minutes. Then remove from oven, and spread a large spoonful of the spicy marinara sauce on top of each chicken breast, followed by about 1/4 cup of the shredded mozzarella.
- Bake for another 5 minutes, or until the chicken is cooked through and no longer pink inside.
- Remove and sprinkle with fresh basil and (if desired) extra crushed red pepper flakes. Serve immediately.
- Preheat oven to 425°F.
- Spread the panko breadcrumbs out on a large baking sheet in an even layer. Bake for 3-5 minutes, or until the breadcrumbs are toasted and golden. (Keep an eye on them so that they don't burn!) Remove from the oven.
- In a medium mixing bowl, combine breadcrumbs, Parmesan, Italian seasoning, and a pinch of salt and pepper, and whisk until combined.
- Heat oil in a large saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring frequently, until fragrant. Add in the tomatoes, red pepper flakes, salt, oregano and black pepper, and stir to combine. Gently stir in the sprig of fresh basil. Continue cooking until the sauce reaches a simmer. Then reduce heat to medium-low and continue to let the sauce simmer for about 15 minutes, or until the oil on the surface is a deep orange. It will be reduced and thickened. Discard the sprig of basil, and season the sauce with additional salt and pepper if needed.
- Remove from heat and serve immediately, or store in a sealed container in the refrigerator for up to 5 days. Or freeze for up to 3 months. (This recipe will make more sauce than you need for the Spicy Baked Chicken Parmesan, so save the leftovers for later!)
PARMESAN & PANKO CRUSTED CHICKEN
This recipe was adapted from the recipe I found on the back of a Best Food Mayonaise jar. The mayonaise helps provide a moist piece of chicken and helps adhere the panko and cheese to the chicken. Feel free to add more/less of italian seasoning/garlic powder to taste. We are huge fans of garlic so I up the quantity used for our household.
Provided by Johnsdeere
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine panko crumbs, seasonings, and parmesan cheese in a bowl.
- In a separate bowl add mayonaise.
- Spread mayonaise on chicken then dredge chicken in crumb mixture
- Spray a baking sheet with cooking spray
- Bake at 450º F for 20 mins or until thoroughly cooked.
Nutrition Facts : Calories 437.2, Fat 25.2, SaturatedFat 7, Cholesterol 94.4, Sodium 477.5, Carbohydrate 23.8, Fiber 1.3, Sugar 2.7, Protein 27.4
Tips:
- Use a food processor to quickly and easily bread the chicken. This will save you time and ensure that the chicken is evenly coated.
- If you don't have a food processor, you can also use a blender or a rolling pin to bread the chicken. Just be sure to pulse the chicken in the blender or roll it out with the rolling pin until it is evenly coated.
- Use panko breadcrumbs for a crispy coating. Panko breadcrumbs are made from Japanese bread and they are lighter and crispier than regular breadcrumbs.
- Season the chicken with salt, pepper, and your favorite herbs and spices before breading it. This will help to give the chicken flavor.
- Shallow-fry the chicken in olive oil over medium heat until it is golden brown and cooked through. Be sure to adjust the heat as needed to prevent the chicken from burning.
- Serve the chicken with your favorite marinara sauce. You can also serve it with mashed potatoes, roasted vegetables, or a salad.
Conclusion:
This panko chicken with fresh marinara is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy on the outside and tender on the inside, and the marinara sauce is rich and flavorful. You can serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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