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Chicken Parmigiana Recipe

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This is a favorite dish in our family. I came up with this dish myself because the traditional version takes forever to make. I just throw a few ingredients together, pop the dish in the oven and forget it.—Robin Stevens, Cadiz, Kentucky

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Chicken Parmigiana Recipe

Prep: 15 min. Bake: 25 min.

Yield: 4 Servings

15 25 40

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 can (6 ounces) tomato paste
3/4 cup water
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Directions

Place the chicken in a greased 8-in. square baking dish. In a small saucepan, combine the tomato paste, water, garlic and seasonings; bring to a boil. Pour over chicken.
Bake, uncovered, at 400° for 15-20 minutes or until chicken juices run clear. Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 240 calories, 11 g fat (7 g saturated fat), 52 mg cholesterol, 994 mg sodium, 12 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Chicken Parmigiana in Quick Cooking September/October 1999, p7

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