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Chicken Parmigiana

 Chicken Parmigiana
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
4 ServingsPrep: 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.
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.

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Chicken Parmigiana (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.