Claypot Chicken Parmesan
Adapted by Kyle Libramonte
Prep Time: 15 m • Cook Time: 25-30 m
Serves 4
Ingredients:
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4 boneless, skinless Chicken Breasts
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Salt and Black Pepper, to taste
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2 large Eggs, beaten
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1 cup Panko Breadcrumbs
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¾ cup grated Parmesan Cheese, divided
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2 Tbsp all-purpose Flour
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Olive Oil, for searing
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½ cup Tomato Sauce
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¼ cup Fresh Mozzarella, cut into small cubes
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½ cup Provolone or extra Mozzarella Cheese
- ¼ cup chopped Fresh Basil (optional)
- 2 tsp Olive Oil, for drizzling
Instructions:
Pound & Season
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Flatten each Chicken Breast to about ½ in thickness.
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Season both sides with Salt and Black Pepper.
Bread the Chicken
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Place Flour, beaten Eggs, and a mix of Panko Breadcrumbs with half of the Parmesan in three separate bowls.
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Coat each Chicken Breast in Flour, then dip in Egg, and press into the Breadcrumb mixture.
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Let rest a few minutes to set coating.
Sear in Claypot
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Set Claypot Multicooker to Sauté / HIGH Mode.
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Add a thin layer of Olive Oil (enough to shallow fry Chicken).
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Sear Chicken 2 minutes per side until golden brown. They do not need to be cooked through yet.
Add Sauce & Cheese
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Spoon Tomato Sauce over each piece of Chicken.
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Top with Mozzarella, Provolone, and remaining Parmesan.
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Drizzle lightly with Olive Oil.
Finish & Melt
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Transfer Claypot into oven and broil at 450°F for 5–10 minutes.
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Cook until Cheese is bubbling and Chicken reaches 165°F.
Garnish & Serve
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Let rest a few minutes.
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Sprinkle with Basil.
- Serve with Pasta, Salad, or Bread.
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