Crispy Chicken Parmesan

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  Egg, Whole, Large
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  Garlic(15g)
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  Parsley, Fresh(30g)
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  1/4 teaspoon salt and pepper (to season)
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  Onion powder(5g)
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  Chicken Breast, Boneless Skinless(1020g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bread Crumbs, Panko, Dry(240g)
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  Bread Crumbs, Dry, Plain(120g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Garlic powder(5g)
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  Olive oil(120g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(10g)
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  Tomato Paste(397g)
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  1/4 teaspoon salt (to taste)
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  1/4 teaspoon black pepper (to taste)
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  Italian seasoning(5g)
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  1 teaspoon sugar (optional)
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  Mozzarella Cheese(227g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(80g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Basil, Fresh(30g)

Instructions

1. 1Whisk together the large eggs, fresh garlic, fresh parsley, onion powder, salt, and pepper in a shallow dish. Add the chicken breasts and rotate to evenly coat. Cover with plastic wrap and marinate for at least 15 minutes (or overnight for deeper flavor).
2. 2While chicken marinates, heat olive oil in a medium pot over medium-high heat. Add the diced onion and cook 3 minutes until transparent. Add the minced fresh garlic and cook 30 seconds until fragrant. Stir in the tomato paste, Italian seasoning, salt, and pepper. Reduce heat to medium-low, cover, and simmer 8 minutes until slightly thickened. Taste and adjust seasoning as needed; set sauce aside.
3. 3Mix the panko bread crumbs, plain dry bread crumbs, grated Parmesan, and garlic powder together in a separate shallow bowl.
4. 4Preheat oven to 430°F. Lightly grease a baking dish with non-stick cooking spray.
5. 5Heat olive oil in a large skillet over medium-high heat until hot and shimmering. Working in batches if needed, fry the chicken 4–5 minutes per side until golden brown and crispy on the outside.
6. 6Transfer the chicken to the prepared baking dish. Top each breast with approximately ⅓ cup of the tomato sauce, then 2–3 slices of part-skim mozzarella and 2 tablespoons grated Parmesan per piece. Sprinkle with fresh basil.
7. 7Bake at 430°F for 15–20 minutes until the cheese is bubbling and melted and the internal temperature of the chicken reaches 165°F.
8. 8Divide evenly into 6 airtight containers while hot. Store in the refrigerator for up to 4 days.