Oh my goodness! I am so proud of myself for finally figuring out the trick to make this fantastic homemade breaded chicken! The breading actually stayed on! Can you feel my excitement?
Doesn’t this look amazing! I think I impressed the family and it satisfied their taste buds, too!
Here is the secret ingredient . . . are you ready . . . whole wheat panko bread crumbs helped make the chicken super crisp! Plus, no worries, the whole wheat help add more whole grains in the diet! One serving of bread crumbs adds an extra two grams of fiber. Not much, but for my childrens’ diet this would be about 15 to 20% of their daily value of fiber. I love adding the most nutrition in anything you eat, so why not, right? I made this for my parents too and my mom made me get her two packages of the bread crumbs!
Ok, here’s how to make the chicken. The ingredients . . .
First, pat dry your chicken as much as possible. Butterfly your chicken breasts. A simple cut lengthwise and open up the chicken breast. Place a half slice of cheese into the chicken breast and fold over.
Get your dredging station ready! Place foil on a pan and place rack on top of pan, notice mine was a little bit bigger but it still worked. The rack helped the air flow underneath the chicken. It also helps not make the bottom soggy, yuck! I had better luck with keeping the breading on the bottom-side of the chicken, too!
Dip the chicken into egg mixture. Coat in bread crumb mixture and place on rack.
Bake the chicken for a good 30 minutes at 375 degrees. Now turn your oven to broil setting for an extra four or five minutes (or until you smell it) – this helps make the breading super crisp!
Homemade Italian Breaded Chicken
4 chicken breasts
2 slices Provolone cheese, or any kind you like
1 cup whole wheat Panko breadcrumbs
2/3 cup Parmesan cheese
1 tbsp Italian seasoning
Preheat oven to 375 degrees Fahrenheit. Using a large baking sheet place a sheet of foil on top to help with easy clean up. On top of baking sheet place a wire rack for optimal cooking.
Place chicken breasts on plate with paper towels and pat dry. Cut chicken breast length-wise and butterfly open. Pat chicken with paper towels again. Place a half slice of cheese into chicken breast and fold.
Mix together breadcrumbs, cheese and seasoning in a small bowl. Crack one egg and place in another small bowl.
Now get your “dredging” station ready. Make it easy flow assembly of chicken, egg, breading mixture and baking sheet.
Dip chicken breasts into egg, breadcrumbs and place on baking sheet. Bake for 30 minutes. After 30 minutes, turn your oven onto broil setting and bake for an extra 4 or 5 minutes. Serve with marinara sauce!