• Erik Hassy

Baked Chicken Parmigiana

Updated: Feb 15, 2019

This dish is one of my favorite things in the world to eat either at home or in a restaurant. If you look at various cookbooks and websites, you will find a variety of ways to make chicken parmigiana. My issue has always been with versions of this recipe that have you fry the chicken breasts in oil right after you coat them in flour and breadcrumbs. In my experience no matter how many times I have tried this, it has led to part of the coating being left in the pan. That being said, I prefer this version as it does not involve frying so you do not need to add flour. As to the sauce for the chicken parm, I am going to include the recipe that I have listed separately for a marinara sauce to use to coat the chicken. If you prefer using your own favorite tomato sauce, you are more than welcome to make that substitution. This dish serves 4.



Tomato sauce:

1/3 cup olive oil

2-3 cloves garlic

1/3 cup parsley freshly chopped

28 oz. can of non-drained peeled tomatoes,

1 tsp of oregano leaves

1/2 tsp pepper

1 tsp kosher salt

Directions:

1: Pour the olive oil into a large skillet and heat it up under medium heat until hot. Then add garlic and parsley to sauté for about 3 minutes. Next add the tomatoes, oregano, salt and pepper. Mix well. Bring the mixture to a boil and then reduce the heat to a simmer. Cook the sauce uncovered for about 10 min stirring occasionally until the sauce is thickened.


Chicken ingredients:

3 tbl butter or margarine

1/2 cup breadcrumbs

½ cup parmigiana cheese

½ tsp salt

Dash pepper

2 eggs slightly beaten

4 chicken breasts pounded thin

Directions:

1: Melt butter or margarine in baking dish

2: Combine breadcrumbs, salt and pepper in bowl. Break eggs in separate bowl.

3: Next dip each chicken breast in the egg bowl, dripping off the excess. Then dip it into the crumb mixture. Then place in baking dish

4: Turn up the oven to 400 degrees and once temperature is achieved place breasts in oven. Bake for about 15-20 min. Turn meat over and bake for an additional 15-20 min or until meat is tender.

6: Remove baking dish and pour tomato sauce over each breast, then spread parmesan cheese over the top of the sauce. Return to over to melt cheese which should take about 3-5 min. Serve when done.

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