Recipe Background
Jackie Kennedy was a style icon but also a cooking legend. Among her many beloved recipes, this is one of the best — Jackie Kennedy Chicken Parmesan. The parmesan baked right into the golden-brown crust ensures each bite of savory chicken has sharp, nutty cheesy taste. A melty blanket of mozzarella only adds to the cheesy greatness. Surrounding the chicken are jammy, savory, fragrant tomatoes adding fantastic richness to the succulent poultry. Jackie Kennedy Chicken Parmesan will bring a touch of style to your Italian night!
Jackie Kennedy was a style icon but also a cooking legend. Among her many beloved recipes, this is one of the best — Jackie Kennedy Chicken Parmesan. The parmesan baked right into the golden-brown crust ensures each bite of savory chicken has sharp, nutty cheesy taste. A melty blanket of mozzarella only adds to the cheesy greatness. Surrounding the chicken are jammy, savory, fragrant tomatoes adding fantastic richness to the succulent poultry. Jackie Kennedy Chicken Parmesan will bring a touch of style to your Italian night!
Ingredients
For the panko mixture:
- 1 1/2 cups panko breadcrumbs
- 1/2 cup parmesan cheese freshly grated
- 2 tablespoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
For the chicken:
- 3 cups grape or cherry tomatoes
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- 4 chicken cutlets
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- nonstick cooking spray to taste
- 6 ounces fresh mozzarella sliced
- fresh basil optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Lightly coat a baking pan with nonstick spray.
- In a large bowl, add the panko breadcrumbs, the parmsan cheese, and 2 tablespoons of the olive oil and stir to combine.
- Season the panko mixture with the salt and the black pepper. Set it aside.
- In a medium bowl, add the tomatoes, the garlic, the oregano, the red pepper flakes, and the remaining olive oil and stir to combine.
- Season the tomato mixture with the salt and the black pepper. Set it aside.
- Season the chicken cutlets with the salt and the black pepper.
- In a shallow dish, add the flour.
- In a separate shallow dish, add the beaten eggs.
- Working with 1 of the cutlets at a time, dip the cutlets into the flour, then into the beaten eggs, and then into the panko mixture and press slightly to adhere the coating.
- Lay the coated chicken cutlets in a single layer in the prepared baking pan.
- Coat the chicken cutlets with the nonstick spray.
- Bake the chicken cutlets for 8 minutes.
- Add the tomato mixture to the prepared baking pan, placing it around the chicken cutlets in a single layer.
- Bake again for about 15 minutes. During the last 10 minutes of cooking time, top the cutlets evenly with the mozzarella, then bake until the tomatoes burst, the cheese is melted, and the chicken reaches an internal temperature of 165 degrees F.
- Serve immediately garnished with the basil.
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