Cornmeal Chicken Parmesan
4 boneless skinless chicken breasts
2 large eggs
1/2 cup yellow cornmeal mix (**)
1/2 cup panko
1 (0.7 ounce) pkg Italian dry seasoning/salad dressing mix
1/2 cup olive oil (**)
1 (26 ounce) jar marinara sauce (**)
1 cup shredded Parmesan cheese
1 cup grated mozzarella cheese
garnish with chopped fresh parsley, if desired
Preheat oven to 350. In a shallow dish, lightly beat eggs. In a separate shallow dish, combine cornmeal mix, panko and Italian seasoning. Dip chicken in eggs, dredge in cornmeal mixture. In a large nonstick skillet, heat olive oil over medium heat. Cook chicken 2-3 minutes per side or until lightly browned. Place in a 13x9 casserole dish. Bake for 15 minutes. Top with marinara sauce and bake 15 more minutes. Top with cheeses and bake 15 more minutes. Garnish with parsley if desired. The magazine showed it served with a plain spaghetti-type pasta and some broccoli.
I made this last night and it was wonderful!! However, there are some things I noted that I thought might help you all out. I marked them with an asterisk and here they are:
First, yellow cornmeal mix was slightly difficult to find, at least in my grocery store. They kept telling me that plain cornmeal was the same thing, but it definitely isn't. The cornmeal mix also contains self-rising flour, so make sure you get the right thing. I persevered, and I think it would have been awful with plain cornmeal.
Second, 1/2 cup olive oil seemed like way too much to me, so I only used 1/3 cup. Turned out just fine.
Third, some people may like things really saucy, but I don't think I even used half of the 24-ounce jar of marinara I bought. I just poured a little bit on each breast for flavor and let it go at that. Also, next time I would probably go with spaghetti sauce over marinara, just my taste lol. Enjoy!