A delightful fusion of Italian and Mexican cuisines that promises a delicious explosion of flavors, featuring tender, juicy chicken coated in crispy Parmesan breadcrumbs, nestled in a warm tortilla, topped with zesty marinara sauce and gooey cheese.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 cup breadcrumbs (preferably panko for extra crunch)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
1 egg, beaten
4 large flour tortillas
1 cup marinara sauce (homemade or store-bought)
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish (optional)
Olive oil for frying
Instructions
Preheat your oven to 400°F (200°C). Trim any excess fat from the chicken.
In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. In another bowl, beat the egg. Dip each chicken breast into the egg, then dredge in the breadcrumb mixture.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the coated chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through.
Transfer the chicken to a baking sheet and bake in the preheated oven for an additional 8-10 minutes.
Warm the tortillas in the same skillet. Slice the chicken into strips, place it in the center of each tortilla, spoon marinara sauce over the top, and sprinkle with mozzarella cheese.
Return the tacos to the skillet, cover with a lid, and cook for an additional 2-3 minutes on low heat until the cheese is melted.
Garnish with fresh basil or parsley if desired, and serve immediately with extra marinara sauce on the side.
