A delightful twist on the classic Chicken Parmigiana, this recipe offers a crispy texture and rich flavors, all prepared in one pan for convenience.
Preheat your oven to 375°F (190°C).
Preheating the oven ensures even cooking from the start.
In a mixing bowl, combine the panko breadcrumbs, cornmeal, Italian seasoning, and garlic powder.
Mixing the dry ingredients thoroughly ensures an even coating on the chicken.
Press each chicken breast into the breadcrumb mixture, ensuring both sides are evenly coated.
Press firmly to help the coating adhere better to the chicken.
Line a baking dish with aluminum foil and lightly spray with cooking spray. Arrange the coated chicken breasts in the dish.
Using foil makes cleanup easier and prevents sticking.
Bake the chicken in the preheated oven for 25 minutes.
Check the chicken for doneness by ensuring the internal temperature reaches 165°F (74°C).
Remove the dish from the oven and spoon the tomato sauce over the chicken. Sprinkle the shredded mozzarella cheese on top.
Adding the sauce and cheese at this stage prevents them from overcooking.
Cover the dish with aluminum foil and return it to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Covering the dish helps the cheese melt evenly without drying out.
Serve the chicken hot, garnished with fresh basil if desired.
Serving immediately ensures the best texture and flavor.
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