Cheesy Chicken Parmigiana Recipe

4.5 4 4
Cheesy Chicken Parmigiana Recipe
Cheesy Chicken Parmigiana Recipe photo by Taste of Home
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Cheesy Chicken Parmigiana Recipe

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4.5 4 4
Publisher Photo
FOR YEARS my husband ordered Chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

Ingredients

  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 2 slices part-skim mozzarella cheese

Directions

In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a thermometer reads 170°. Top with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with tomato sauce. Yield: 2 servings.
Originally published as Chicken Parmigiana in Reminisce Extra July 2006, p 52

Nutritional Facts

1 each: 444 calories, 26g fat (8g saturated fat), 166mg cholesterol, 1496mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 29g protein.

  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 large egg
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 2 slices part-skim mozzarella cheese
  1. In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
  3. In a large skillet, cook chicken in oil over medium heat for 5 minutes on each side or until a thermometer reads 170°. Top with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with tomato sauce. Yield: 2 servings.
Originally published as Chicken Parmigiana in Reminisce Extra July 2006, p 52

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Abby_21 User ID: 1024283 92413
Reviewed Mar. 3, 2012

"Made this exactly as written. It was very very good, but took much longer for the chicken to cook. I probably only needed 1/4 of the sauce and that was for FOUR large chicken breasts. Think I'd go a liile less on the Italian seasoning next time too. All four of us enjoyed this and I will make it again"

MY REVIEW
gdevillers User ID: 5360797 159098
Reviewed Jan. 1, 2012

"I followed the recipe, but used a little more bread crumbs as I used 4 chicken breast. I also overlooked the Parmesan cheese with the bread crumbs, so I put the cheese in the sauce. This thickened the sauce, & real tasty."

MY REVIEW
xanalou User ID: 3468775 111575
Reviewed Aug. 22, 2009

"Great idea using the Dressing. I'm making pot roast tonight but tomorrow, I'll put it to the test."

MY REVIEW
brittanyjbowen User ID: 3348499 92412
Reviewed Feb. 25, 2009

"I used reduced fat Italian dressing instead of the egg, and it worked great! Excellent recipe!"

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