This chicken parm recipe ranks right up there with some of my other favorite
American-Italian foods including:
Tuscan Garlic Chicken, and homemade
Manicotti. Don’t forget to serve it with the easiest homemade
marinara sauce and
tiramisu for dessert!
Why I love this meal:
My husbands favorite thing to order from an Italian restaurant is chicken parm which may be why this recipe is one of the very first recipes I ever shared on my blog, back in 2010! There’s something almost “fancy” about it, but it’s very easy to make from your own kitchen. The key is in the ingredients. Please take the few extra minutes to make the
homemade marinara sauce, rather than store-bought, and garnish the dish with fresh basil. You could even make the marinara sauce a few days in advance to save time.
How to Make Chicken Parmesan:
Butterfly Chicken: Cut your chicken breasts in half horizontally. Place one hand on top of the breast and carefully run a knife through the center of the meat so you have two even, thin pieces of chicken. Pat chicken dry and season well on both sides with salt and pepper.
