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Cheesy Chicken Parmigiana

My husband used to order chicken parmigiana at restaurants for years. 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. —Iola Butler, Sun City, California
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    2 servings

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
  • Fresh basil leaves, optional

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 until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional parmesan.
Nutrition Facts
1 chicken breast half: 444 calories, 26g fat (8g saturated fat), 166mg cholesterol, 1496mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 29g protein.

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Reviews

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Average Rating:
  • Abby_21
    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

  • gdevillers
    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.

  • xanalou
    Aug 22, 2009

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

  • brittanyjbowen
    Feb 25, 2009

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