Name: Melissa Gorga's One Pan Chicken Prosciutto Parmigiana
Ingredients: 1 24oz jar Rao’s Homemade Marinara Sauce; 1 ½ lbs. Boneless Skinless Chicken Breasts, cut into 4 each 6oz portions; 1 ½ cups Italian Panko Breadcrumbs; 1 cup all-purpose flour; 4 eggs, lightly beaten; ½ tsp Kosher Salt; 1 tsp ground Black Pepper; 4 oz Prosciutto di Parma, shaved thin and roughly chopped; 3 tbsp Olive Oil; 8 oz fresh Mozzarella, cut into 8 slices; 3 oz Parmigiano Reggiano, grated; Fresh Basil leaves, torn into pieces (for garnish, about 5 leaves)

Melissa Gorga's One Pan Chicken Prosciutto Parmigiana

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Ingredients

1 24oz jar Rao’s Homemade Marinara Sauce
1 ½ lbs. Boneless Skinless Chicken Breasts, cut into 4 each 6oz portions
1 ½ cups Italian Panko Breadcrumbs
1 cup all-purpose flour
4 eggs, lightly beaten
½ tsp Kosher Salt
1 tsp ground Black Pepper
4 oz Prosciutto di Parma, shaved thin and roughly chopped
3 tbsp Olive Oil
8 oz fresh Mozzarella, cut into 8 slices
3 oz Parmigiano Reggiano, grated
Fresh Basil leaves, torn into pieces (for garnish, about 5 leaves)

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Directions

Preheat oven to 375F degrees.
Working in a shallow 9x13 baking dish, pour the olive oil into the baking dish and spread all over the bottom. Set it aside.
Now, season the chicken breast portions with salt and pepper and set those aside.
Create a “breading” set-up for the chicken. You will need a shallow pan for the flour, one for the eggs and one for the breadcrumbs.
Working in one flow, lightly dredge the seasoned chicken in the flour, followed by the eggs, and finally the breadcrumbs. You want to make sure that the chicken is fully coated in each of the items.
As you finish breading each piece of chicken, place them in the lightly greased baking dish.
Bake the breaded chicken in the preheated oven for 20-25 minutes until the chicken has reached an internal temperature of 158F degrees. (the chicken is not fully cooked at this stage.)
Next, remove the chicken from the oven, and cover it with Rao’s Homemade Marinara Sauce.
Place 2 slices of the mozzarella on top of each chicken piece, and liberally sprinkle the Parmigiano Reggiano over the mozzarella.
Finally, sprinkle chopped prosciutto over the chicken and cheese and place back into the oven.
Bake for 10-12 minutes until the chicken reaches an internal temperature of 165F degrees, and the cheese is melted, and the prosciutto is crispy.
Carefully, remove the chicken from the oven and allow to cool for 15 minutes before serving. Before serving, sprinkle the top with the basil leaves. Serve with your favorite Rao’s Homemade pasta and sauteed spinach.