Chicken Parmigiana Recipe

5 1 5
Chicken Parmigiana Recipe
Chicken Parmigiana Recipe photo by Taste of Home
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Chicken Parmigiana Recipe

Read Reviews
5 1 5
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min.

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, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken.
Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°. Yield: 4 servings.
Originally published as Chicken Parmigiana in Quick Cooking September/October 1999, p7

Nutritional Facts

1 each: 240 calories, 11g fat (7g saturated fat), 52mg cholesterol, 994mg sodium, 12g carbohydrate (8g sugars, 3g fiber), 23g protein.

  • 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
  1. Place the chicken in a greased 8-in. square baking dish. In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Pour over chicken.
  2. Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheeses; bake 10-15 minutes longer or until a thermometer reads 165°. Yield: 4 servings.
Originally published as Chicken Parmigiana in Quick Cooking September/October 1999, p7

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MY REVIEW
hbaldwin82308 User ID: 5767100 26610
Reviewed Jan. 16, 2011

"This has become a regular in our monthly menu! Super easy to make and everyone in the family loves it!"

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