0 0
My Chicken Parmigiana

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
4 boneless skinless chicken breast halves
1 egg, beaten lightly
1/2 cup italian seasoned breadcrumbs
1 - 2 tablespoon margarine or 1 -2 tablespoon butter
1 3/4 cups prepared spaghetti sauce (homemade or bottled)
1/2 cup shredded mozzarella cheese or 1/2 cup sliced provolone cheese
1 tablespoon parmesan cheese, freshly grated
1/4 cup fresh parsley, finely chopped
cooked spaghetti, to serve

Nutritional information

332.6
Calories
116 g
Calories From Fat
12.9 g
Total Fat
4.3 g
Saturated Fat
135.4 mg
Cholesterol
790.3 mg
Sodium
18.7 g
Carbs
2.3 g
Dietary Fiber
6 g
Sugars
33.5 g
Protein
224g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

My Chicken Parmigiana

Features:
    Cuisine:

    This is my favorite way to make Chicken Parm. Instead of shredded mozzarella though use slices of fresh mozzarella, and instead of parsley use chopped fresh basil. It makes a big, delish difference!

    • 55 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    My Chicken Parmigiana, This is a family favorite meal and one I make for special occasions, such as birthday dinners The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make Once I tried this much easier and moister version, I never went back to the old method I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce I have often chosen to replace the mozzarella with thin slices of Provolone cheese NOTE: Edited to add that pounding the chicken is not necessary with this method Part of what is unique about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce , This is my favorite way to make Chicken Parm Instead of shredded mozzarella though use slices of fresh mozzarella, and instead of parsley use chopped fresh basil It makes a big, delish difference!, Super easy and super delicious recipe! used store-bought sauce to make it even easier and loved it


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Beat Egg and Set Into a Rimmed Plate.

    2
    Done

    Set Bread Crumbs in a Second Rimmed Plate.

    3
    Done

    Dip Chicken Breasts Into the Egg, Then Into the Crumbs,Coating Both Sides and Shaking Off Excess.

    4
    Done

    Melt Butter or Margarine Over Medium Heat in a Large, Deep Skillet. Add Chicken Breast Halves to the Pan and Brown on Both Sides - Just Enough to Brown the Chicken, not to Fully Cook It Yet.

    5
    Done

    Pour Spaghetti Sauce Into the Pan, Immediately Reduce Heat to Low, Cover, and Simmer Until the Chicken Has Cooked All the Way Through, About 15-20 Minutes but the Time Will Vary Depending Upon the Thickness and Size of Your Chicken Breasts.

    6
    Done

    Sprinkle With Parsley and Cheeses, Re-Cover, and Simmer Just Until Cheese Melts- About 5 Minutes.

    7
    Done

    Serve With Cooked Spaghetti.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Salmon With Caramelized Onion And Fig
    previous
    Salmon With Caramelized Onion And Fig
    Crispy And Tender Twice-Cooked Pork Belly (Hui Guo Rou) Recipe
    next
    Crispy and Tender Twice-Cooked Pork Belly (Hui Guo Rou) Recipe
    Salmon With Caramelized Onion And Fig
    previous
    Salmon With Caramelized Onion And Fig
    Crispy And Tender Twice-Cooked Pork Belly (Hui Guo Rou) Recipe
    next
    Crispy and Tender Twice-Cooked Pork Belly (Hui Guo Rou) Recipe

    Add Your Comment

    nineteen − 17 =