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    You are in: Home / Recipes / Chicken Parmigiana Recipe
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    Chicken Parmigiana

    Chicken Parmigiana. Photo by gailanng

    1/7 Photos of Chicken Parmigiana

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Bayhill's Note:

    I like to serve this when I have company. It is always a big hit. My family thinks this is better than any they get at the local Italian restaurants. Note: cooking time does not include the time it takes to cook the pasta.

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    Ingredients:

    Servings:

    Units: US | Metric

    SAUCE

    CHICKEN

    Directions:

    1. 1
      SAUCE:.
    2. 2
      In a medium saucepan, cook the onion, garlic, and parsley in the oil for approximately 15 minutes. Add stewed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, pepper, and sugar. Cover and simmer for 30 minutes, stirring occasionally. Taste for flavor and add more sugar if sauce is too tart.
    3. 3
      In a shallow bowl or pie plate, stir together the egg, milk, and dash of salt and pepper; set aside. In another shallow bowl or pie plate, combine the bread crumbs, 1 Tablespoon Parmesan cheese, and dash of salt and pepper; set aside.
    4. 4
      Preheat oven to 350 degrees. Lightly pound chicken breasts, between 2 sheets of plastic wrap, with a mallet. Heat the oil in a large frying pan. Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs. Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
    5. 5
      Spread 1 cup of the sauce on the bottom of a 9"x13" baking dish. Place the breasts over the sauce. Spread 1-1/2 cups of sauce over the breasts, then sprinkle with 1/4 cup Parmesan cheese.
    6. 6
      Cover with foil and bake in preheated oven for 25 minutes. Remove foil and sprinkle with mozzarella cheese. Bake until cheese melts.
    7. 7
      Toss cooked pasta with remaining sauce. Serve pasta on the side.

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    Ratings & Reviews:

    • on July 17, 2011

      55

      I teased my husband with the smells. I have to keep my hard-to-get, ya know? Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2010

      55

      This is better than any Italian restaurant's Chicken Parm. Love it! Very easy and tasty. Made for Football Pool 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2010

      55

      Great recipe. I didnt have canned tomatoes so I just used regular spaghetti sauce and came out good. I like the use of milk with the eggs so that the breadcrumbs went on smooth and your fingers weren't sticky. Great easy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Chicken Parmigiana

    Serving Size: 1 (750 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1105.2
     
    Calories from Fat 399
    36%
    Total Fat 44.4 g
    68%
    Saturated Fat 10.7 g
    53%
    Cholesterol 153.4 mg
    51%
    Sodium 2594.2 mg
    108%
    Total Carbohydrate 121.8 g
    40%
    Dietary Fiber 11.0 g
    44%
    Sugars 25.9 g
    103%
    Protein 57.9 g
    115%

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