Chicken parm is one of our favorite hot sandwiches as well as one of my favorites to order at Italian restaurants. This recipe is much easier than pounding out chicken breasts and produces an excellent crisp meatball.
- 3 oz. panko crumbs, divided
- 4 oz. Parmesan cheese, grated, divided
- 1.5 lbs. ground chicken
- 1 large egg, lightly beaten
- 2 tbsp. olive oil, divided
- 1 tbsp. dried basil
- 2 tsp. garlic powder
- 2 tsp. dried parsley
- 1 tsp. dried oregano
- 1 tsp. kosher salt
- 2.5 cups marinara sauce
- 4 oz. low-moisture mozzarella cheese, grated
- Heat the oven to 400 degrees F.
- Mix together 1/2 ounce of the panko with 1 ounce of the Parmesan in a small bowl. Set aside.
- Gently combine with your hands the chicken, egg, 1 tablespoon of the herb oil, the remaining 2.5 ounces panko, the remaining 3 ounces Parmesan, basil, garlic powder, parsley, oregano and salt in a large bowl.
- Produce roughly 1 oz. golfball sized balls and roll them in the panko mixture.
- Heat the remaining 1 tablespoon oil over medium heat in an oven safe skillet. Brown the meatballs in the oil.
- Cover the meatballs with marinara sauce. Then cover with the grated mozzarella. Bake until the meatballs are cooked through, about 165 degrees, and the cheese is melted.
- Serve over cooked pasta or on top of crispy bread.
Source: Alton Brown – Everyday Cook