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Chicken Parmesan

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Hello dear reader! Welcome back to “Life with Jeviko”. Today, we’re taking a journey together – a culinary journey, through the heart of Italy with a home-style classic – the Chicken Parmesan. Ah, the nostalgia of this dish! I recall vividly when my husband tasted it for the very first time at a local Italian eatery. It was love at first bite.

You’ll find that the charm of Chicken Parmesan lies not only in its mouthwatering flavor but in the delightful ease of its preparation. It gets better; you can whip up this dish in your very own kitchen, complete with a homemade marinara sauce. Now, the prospect of homemade sauce may seem intimidating, but trust me, the burst of flavors it brings compared to the bottled versions will make every second spent on it worthwhile.

Are you ready to indulge in this Italian masterpiece? Let’s get cooking!

Here’s what you need:


  • 3 boneless, skinless chicken breasts, split
  • ½ cup parmesan cheese, freshly grated
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs (or panko)
  • 1 teaspoon garlic powder
  • 3 tablespoons oil
  • 24 ounces of homemade marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil sprigs for garnish


  1. Set the Stage: Start by cranking up your oven to a piping hot 450 degrees Fahrenheit (232°C).
  2. Prep the Star Ingredient: Carefully butterfly your chicken breasts, creating two even slices from each breast. Pat them dry and shower them with love in the form of salt and pepper on both sides.
  3. The Art of Dredging: Ready your egg wash by beating two eggs in a shallow dish. Mix your breadcrumbs, a sprinkle of parmesan, and garlic powder in a separate dish. Now, dip each chicken slice in the egg, then roll in the breadcrumb mixture for a perfect coat.
  4. Sizzle and Sear: Warm your oil in a large skillet over a medium-high flame. Place your coated chicken slices in and sear each side for about 2 minutes until they’re sporting a gorgeous golden hue. Remember, we want them golden, not fully cooked.
  5. Layers of Love: Time to assemble! Spread your luscious marinara sauce in a 9×13” baking dish. Nestle your chicken pieces on top, followed by a dollop of sauce on each. Finish with a lavish layer of mozzarella and parmesan cheese.
  6. Baking Magic: Pop your creation into the preheated oven and bake for 10-15 minutes. You’ll know it’s ready when the cheese is bubbling and the chicken hits the safe temperature of 165 degrees F (74°C).
  7. Finishing Touches: Garnish your creation with fresh basil, finely chopped. Now, picture serving this delightful dish atop a mound of hot spaghetti, perhaps with extra marinara sauce on the side.


  • Use high-quality ingredients, especially for the chicken and marinara sauce.
  • Bread the chicken and prepare the sauce in advance to save time.
  • Sear the chicken just until golden; it will finish cooking in the oven.
  • Ensure chicken pieces are an even thickness for uniform cooking.
  • Cook chicken to a safe internal temperature of 165°F (74°C).
  • Be generous with the cheese for a rich flavor.
  • Garnish with fresh basil for a burst of freshness.
  • Freeze breaded, uncooked chicken for a make-ahead meal.

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