Enojado Chicken Parmesan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 large eggs
1 cup all-purpose flour
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 cups Enojado Sauce (Angry, Really Mad, or Furious - based on your heat preference)
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Fresh basil leaves for garnish
Cooked spaghetti or your preferred pasta, for serving
Instructions
Preheat Oven & Prepare Chicken: Preheat your oven to 400°F (200°C)—season chicken breasts with salt and pepper on both sides.
Breading Station: In three separate shallow dishes, set up a breading station—place flour in the first dish. Beat eggs in the second dish. Mix breadcrumbs and Parmesan cheese in the third dish.
Bread the Chicken: Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat in the breadcrumb mixture, pressing to adhere.
Pan-Fry Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking dish.
Add Enojado Sauce & Cheese: Pour Enojado Sauce over the chicken. Top each breast with an even layer of mozzarella cheese.
Bake: Bake in the preheated oven until the chicken is cooked through and the cheese is melted and bubbly, about 20-25 minutes.
Garnish & Serve: Garnish with fresh basil leaves. Serve hot over cooked spaghetti or your preferred pasta.
Chef's Note
This dish is a wonderful way to experience the unique flavors of Enojado Sauce. Choose the sauce variety based on how much heat you enjoy. The Furious Sauce variant is perfect for those who love a spicy kick!
Pairing Suggestion
Enjoy with a glass of medium-bodied red wine, such as Chianti or Merlot, which complements the rich tomato sauce beautifully.
