Chicken Parmesan alla Mastrio

Jamie Mastrio

Servings 4

1 - 1.5 lb. package of chicken tenders or could use chicken breast cut into strips
2 cups of panko breadcrumbs
1 cup Italian breadcrumbs
1/2 cup dried parsley
2 cups egg beaters or equivalent in real eggs
2 packages of Uncle Ben's microwavable rice or the real stuff, if you have the time
1 package of BelGioioso pre-sliced Mozzarella
1 jar of your favorite Marinara sauce
Parmesan cheese
salt and pepper to taste

Preheat oven to 400 deg F.
Heat cast iron skillet with enough olive oil to coat the bottom of the pan - keep more on hand as the breadcrumb will absorb some of the oil.
Put eggs, salt and pepper in a bowl and mix well. Put chicken tenders into egg mixture and coat strips completely.
Put panko and Italian breadcrumbs into another flat pan (or a good sized plate) and mix together with parsley.
When oil is hot, turn down a bit so you don't burn the breadcrumbs (or cook chicken too fast)... take each strip out of the egg mixture and completely cover in the breadcrumb mixture. Shake off any excess. Place into the skillet and brown both sides (about 5 mins per side). Again, if oil is too hot, turn the heat down so you don't burn your breadcrumbs.
When your chicken is nice and golden brown, place on a paper towel lined plate.
Once all the chicken is cooked, microwave your rice, place the cooked rice in the bottom of a casserole large enough to make one even layer of chicken.
Layer the chicken on top of the rice.
Spoon marinara sauce onto each of the strips. Sprinkle with Parmesan cheese.
Place the sliced Mozzarella cheese on top. I like to flatten out the slices so they are thinner - they will melt faster and cook more evenly.
Put in oven until the cheese melts - if you like, stick under the broiler to get the cheese golden brown.

ENJOY!