Prep 35 mins
Cook 15 mins
This is from the 365 Ways To Cook Chicken cookbook. I've made the tomato sauce a few times, but I'm usually just lazy and buy a jar of marinara sauce. The option is yours. I also sometimes make the chicken without the addition of sauce and mozzarella - real easy and real tasty.
- 3⁄4 cup Italian seasoned breadcrumbs
- 1⁄4 cup grated parmesan cheese
- 1 egg, beaten
- 4 boneless skinless chicken breast halves, pounded to 1/4 inch thickness
- 2 tablespoons olive oil
- 1⁄4 lb mozzarella cheese, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 2 cups chopped peeled fresh tomatoes or 1 (28 ounce) canpeeled Italian tomatoes, drained and chopped
- 2 tablespoons tomato paste
- 1 bay leaf
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon dry oregano
- Combine bread crumbs and Parmesan cheese in a shallow dish.
- Place egg in another shallow dish.
- Dip chicken first in egg, then dredge in bread crumb mixture to coat.
- Preheat oven to 350*.
- In a large frying pan, heat oil over medium heat.
- Add coated chicken breasts.
- Cook, turning once, about 5 minutes a side,until lightly browned.
- Arrange chicken cutlets in a single layer on an ovenproof serving platter or baking dish.
- Pour tomato sauce over chicken.
- Top with mozzarella cheese.
- Bake 15 minutes, until cheese is melted and bubbly.
- TOMATO SAUCE: In a medium-size saucepan, heat oil over medium heat.
- Add onion and garlic.
- Cook until onion is soft,about 3 minutes.
- Add tomatoes.
- tomato paste, bay leaf, sugar, and oregano.
- Simmer until sauce reduces by half.
I made this for tonight's supper and DH and oldest son declared it "the best chicken parmesan" they have ever eaten. Both said that it was even better than Olive Garden's. I have to agree with shapeweaver that the sauce was lacking a little flavor, so I added some black pepper, more oregano, some basil, and a small amount of red pepper flakes. That really kicked it up a notch. The technique for preparing and cooking the chicken really deserves the 5 stars. It was soooo good, very moist and tender. I will definitely be making this again. Made in memory of MEP. You will be missed.
This recipe was made on 7/11/09 for the HEP MEP " Cook- A- Thon. There's only two of us, so I used two chicken breasts and made the full amount of the sauce.( I like to use leftover sauces for other meals ). This was such an easy recipe to follow. After eating, both my SO and I thought it could use something to give it a " kick ".So next time, I'm adding a bit of crushed red pepper flakes. " We'll miss you so much MEP. " Keep Smiling :) "
This was so good! I made it exactly as written and there were no leftovers! The sauce is absolutely perfect. Definitely a new favorite in my household. Thank you so much for posting!