BEST WINE FOR CHICKEN PARM RECIPES

Steps:

• Prepare chicken according to package instructions.
• Transfer chicken to a cutting board and cut into slider-size pieces.
• On a large baking sheet, lay bottom halves of slider buns. Top with a thin layer of marinara, cooked chicken, mozzarella and Parmesan. Top with remaining slider bun halves.
• In a small bowl, stir together melted butter, garlic powder, and parsley. Brush bun tops with butter mixture and bake until cheese is melty and sliders warmed through, 15 minutes.

Steps:

• Preheat oven to 425°. Using a sharp paring knife, cut a deep slit into each chicken breast. Stuff pockets with mozzarella then press edges of the chicken together to seal the chicken. Season outside of chicken with salt and pepper.
• Put the flour, eggs and panko bread crumbs into three separate shallow bowls. Into the panko bread crumbs, whisk in garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt.
• Dip the stuffed chicken in flour, shaking off excess, then dip the chicken into egg, tossing to coat. Dredge chicken in bread crumbs, making sure the chicken is evenly coated.
• In a large skillet over medium heat, heat a thin layer of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan on top of chicken.
• Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley and serve warm.