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• Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Prepare the Topping:
• While the chicken is baking, mix together the shredded Parmesan, Panko breadcrumbs, melted butter, and garlic powder in a small bowl. This mixture will form the crispy topping.
Top with Cheese and Parmesan Mixture:
• Once the chicken is cooked, remove it from the oven. Place a slice or two of Provolone cheese over each chicken breast, then sprinkle the Parmesan-Panko mixture evenly on top.
Broil:
• Set the oven to broil and return the baking dish to the oven. Broil the chicken for 2-3 minutes, or until the cheese is melted and the topping is golden brown and crispy. Keep a close eye on the broiler to avoid burning.
Serve:
• Remove from the oven and garnish with chopped parsley if desired. Serve hot alongside your favorite sides.
Storage Options:
• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezer: Freeze the chicken (without garnishes) in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven for best results.
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