Chicken Parmigiana

• Six 6-to-8-ounce boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• 12 ounces fresh ricotta, drained
• 3/4 cup grated Grana Padano or Parmigiano-Reggiano
• 8 large fresh basil leaves, shredded
• Freshly ground black pepper
• All-purpose flour, for dredging
• 2 cups dry bread crumbs
• 2 large eggs
• Vegetable oil, for frying
• 4 cups marinara sauce (see page 108)
• 8 ounces low-moisture mozzarella, thinly sliced

1. Preheat oven to 425 degrees F. With a paring knife, make a horizontal pocket three inches deep in the chicken breasts.
2. Season chicken with the salt.
3. Stir together the ricotta, 1/4 cup of the grated cheese, and the basil in a bowl, seasoning with black pepper to taste.
4. Put the cheese filling in a pastry bag with a wide tip.
5. (If you dont have a pastry bag, you can squeeze the filling out of a regular resealable plastic bag with a corner cut off.)
6. Pipe the filling into each pocket of the chicken breasts.
7. Spread the flour and bread crumbs on two separate rimmed plates.
8. Beat the eggs in a wide, shallow bowl.
9. Dredge the chicken in the flour, tapping off the excess, then dip in the beaten egg, letting the excess drip back into the bowl.
10. Coat the chicken on all sides in the bread crumbs.
11. Heat 1/2 inch vegetable oil in a large skillet over medium heat.
12. When the oil is hot, add the chicken, in batches if necessary.
13. Cook until browned and crispy, about 4 minutes per side.
14. Drain the chicken on paper towels.
15. Spread 1 1/2 cups of the marinara in a baking dish large enough to fit the chicken in one layer.
16. Lay the chicken breasts on the sauce, and top with the remaining marinara.
17. Layer the sliced mozzarella on the chicken, and sprinkle with the remaining 1/2 cup of grated cheese.
18. Bake until the chicken is cooked through and the topping is browned and bubbly, about 20 to 25 minutes.

chicken breasts, kosher salt, fresh ricotta, fresh basil, freshly ground black pepper, flour, bread crumbs, eggs, vegetable oil, marinara sauce, mozzarella

Taken from www.epicurious.com/recipes/food/views/chicken-parmigiana-385311 (may not work)