Chicken Parmigiana Recipe
Tender Italian herb breadcrumb chicken breast panfried to perfection, then baked in a delicious tomato sauce with mozzarella cheese on top. This dish is so full of flavor and so comforting, it’s the perfect weeknight meal.
Ingredients
- 4 Thin Chicken breasts Boneless & skinless
- Kinder’s Buttery Poultry Blend or Salt For taste
- Seasoned Black pepper For taste
- 1 ½ Cup All-purpose flour
- 4 large Eggs whisked/beaten egg
- 2 cups Panko or Regular breadcrumbs (I used the Italian Herb)
- ½ to 1 cup vegetable oil or olive oil
- 1 Ib Fresh Mozzarella Thinly sliced or shredded
- ¼ cup Parmesan Freshly grated
- Fresh basil or parsley leaves for garnish
Tomato sauce:
- 2 Tbsp olive oil
- 1 Shallot or small onion finely diced
- 4 cloves garlic minced
- Two 24 oz jars Prego Italian Tomato sauce with Basil & Garlic
- 1 tsp Italian seasoning
- ½ tsp Basil
- ½ tsp Oregano
- ½ tsp Seasoned black pepper
- Pinch of Sugar
*** Note: you can make a homemade tomato sauce if you want to. Pair your chicken parmigiana with cooked pasta or a salad.
Instructions
- Prepare the tomato sauce: In a pot drizzle the olive oil and allow it to get hot. Add the diced shallot or onion and sauté for a minute or two. Add the garlic and sauté until it becomes fragrant.
- Next, season the sauce. Add the Italian seasoning, Basil, Oregano, Seasoned black pepper, and a Pinch of sugar. Mix the ingredients into the sauce. Once the sauce starts to bubble a little, lower the heat and allow the sauce to simmer for 15 to 20 minutes. Do a taste test of the sauce and make any adjustments if needed.
- Next, Preheat oven to 350 to 375 degrees F.
- prepare the chicken: Season chicken on both sides with the seasoned black pepper and Kinder’s buttery poultry seasoning for taste.
- Next, dredge each breast in the flour and tap off the excess. Then dip in the egg and let the excess drip off, then dredge on both sides in the breadcrumbs.
- In a skillet, heat up some of the olive oil over high heat. Once the oil is hot, add the breaded chicken breast and cook until golden brown on both sides - about 2 to 4 minutes per side.
- (Note: cook chicken in batches if there isn’t enough room in the skillet. Don’t overcrowd the pan or you can cook in two separate pans at the same time to save on cooking time)
- Then, in a greased baking sheet or pan add some tomato sauce and spread out in the pan. Add the chicken breast and place more Tomato Sauce on top. Add a few slices of mozzarella &/or Parmesan cheese.
- Bake in the oven until the chicken is cooked through and the cheese is melted. Note: the cooking time will vary, and it should take 15 to 20 minutes, but use a thermometer to check for doneness if unsure.
- Remove from the oven and garnish with basil or parsley leaves.
- Serve over pasta or pair with a nice salad. Enjoy.