This dish is definitely another family favorite! My sister-in-law gave me the original recipe many years ago and I have, as usual, tweaked it a bit to land on a final recipe that we just love. The chicken is pounded before browning and baking, which makes the chicken parmigiana so tender it practically melts in your mouth. Parmigiana means “cooked or served with parmesan cheese.” With both parmesan and mozzarella, this is one pan of cheesey deliciousness!
I always double this recipe and make two pans. You can freeze one pan or it holds nicely in the refrigerator for several days and is fabulous reheated. Tip from Mr. Smarty Pants – put a couple of pieces on some nice Italian bread or a soft sub roll the next day for one amazing lunch! Two pans usually don’t even MAKE it to day three in my house.
- 3 whole chicken breasts, split, skinned and boned (I always just use boneless chicken breasts and cut them in half)
- 2 eggs, lightly beaten
- 1 cup fine dry Italian-style breadcrumbs
- ½ teaspoon salt
- 1/8 teaspoon pepper
- ½ cup vegetable oil
- 3 cups tomato sauce (canned tomato sauce, such as Hunt’s)
- 1 tablespoon butter
- 1/4 teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ¼ teaspoon oregano
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- ½ teaspoon sugar
- 1 tablespoon parmesan cheese and additional parmesan cheese
- 8 slices of mozzarella cheese, cut into triangles
Pound chicken breasts lightly until about ¼” thick.
Combine eggs, salt and pepper in a bowl and place Italian-style breadcrumbs in a second bowl. Dip pounded chicken breast pieces first in egg, then in breadcrumbs.
Heat oil until very hot in a skillet. I like to use my electric frying pan for this. Quickly brown all pieces of chicken on both sides and remove to a shallow baking pan.
If you want to use the same pan, remove all excess oil from the pan. I usually make my sauce in a separate skillet. Place 3 cups of tomato sauce in skillet with tablespoon of butter. Stir until butter has melted. Add basil, garlic powder, Italian seasoning, oregano, salt, pepper, sugar and parmesan cheese. Heat to boiling. Reduce heat and simmer until thickened, about 10 minutes. Taste your sauce! Add or adjust spices to your taste.
Preheat oven to 350 degrees. Pour sauce over chicken. Sprinkle liberally with parmesan cheese and cover with aluminum foil. Bake for 30 minutes. Remove foil and place pieces of mozzarella cheese over chicken. Bake an additional 10 minutes or until cheese has melted.
Caesar Green Beans are an excellent side dish for the chicken!
I hope if you try this dish, you enjoy it as much as we do. Thanks for stopping by and have a wonderful Sunday!
Linking this recipe up to these great parties!!