Chicken parmigiana

Chicken parmigiana

Chicken parmigiana

Chicken parmigiana photo 1
Chicken parmigiana photo 2


  • salt - 1/4 tsp
  • all-purpose flour - 1/4 c
  • dried whole oregano
  • grated Parmesan cheese - 1/4 c
  • cloves garlic, minced - 3 item
  • 4 oz - 1 c
  • finely chopped onion
  • ground pepper - 1/2 tsp
  • vegetable cooking spray - 1 item
  • extra virgin olive oil - 1 Tbsp
  • dried whole basil - 1 tsp
  • egg white, lightly beaten - 1 item
  • skinned, boned chicken breast halves - 4 (4
  • peeled, seeded and chopped tomato about 2 lb - 3 c

How to make chicken parmigiana:

Place onion and garlic in a medium saucepan coated with cooking spray. Cover; cook over low heat for 15 minutes, or until tender. Add tomato and next 4 ingredients. Simmer, uncovered, for 45 minutes. Set aside. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Combine flour and Parmesan cheese in a shallow dish. Dip each piece of chicken in egg white; dredge in flour mixture. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook for 2 minutes on each side, or until browned.

Arrange chicken in an 11 x 7 x 2-inch baking dish or individual gratin dishes coated with cooking spray. Pour tomato mixture evenly over chicken; sprinkle with Mozzarella cheese. Bake, uncovered, at 350° for 20 minutes or until thoroughly heated. Yields 4 servings (serving size: 1 chicken breast half and 1/2 cup sauce).

Recipe categories: Chicken, Poultry, Chicken breast.

Chicken parmigiana
Average rating: 3.8 of 5, total votes: 6
Cook. Time: PT50M
Total Time: PT50M

Cause of complaint:

Related ingredients:
sugar, pkg, sour cream, butter or margarine, salt, cornstarch, vegetable oil, butter or margarine, melted, chopped onion, mayonnaise
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