Chicken Parmesan


  • 12 oz. GalbaniĀ® Mozzarella Cheese, thinly sliced
  • 5 oz. GalbaniĀ® Parmesan Cheese
  • 6 boneless chicken breasts pounded to 1/2 inch thickness
  • 2 eggs lightly beaten with 2 Tbsp. of water in a large dish
  • 2 1/2 cups breadcrumbs combined with half of the parmesan cheese on a flat plate
  • olive oil
  • 4 cups marinara sauce
  • 1/4 cup parsley, chopped, garnish
  • salt & pepper, to taste


  • Preheat oven to 400 degrees F.
  • Season chicken with salt and pepper on both sides.
  • Dip the chicken breast in egg mixture and dredge in the crumbs pressing lightly until coated.
  • Heat olive oil in a large non stick skillet until hot and cook chicken breast on each side, 2 to 3 minutes or until golden brown. Repeat with remaining chicken.
  • Transfer chicken to a baking dish in a single layer. Top each one with some of the tomato sauce and a few slices of the mozzarella cheese. Sprinkle on the remaining parmesan cheese.
  • Bake for 15 to 20 minutes until the chicken is cooked through and the cheese is melted.
  • Remove from oven and garnish with parsley, serve.