Thirteen Coins Breast of Chicken Parmigiana

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is from a restaurant in the Seattle area. It's very quick to make, and I cheat by using a bottled alfredo sauce. Serve with pasta on the side.

Ingredients Nutrition

Directions

  1. Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs. Lightly brown in butter (clarified butter is really the best for this).
  2. Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
  3. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.
Most Helpful

5 5

This is definitely restaurant quality. A 5 plus star for sure. I used chicken strips, plain bread crumbs instead of Italian breadcrumbs. I made a plain simple white sauce in the same pan I browned my chicken in making sure to scrape in all the brown chicken crumbs that I could. Oh yeah I used plenty of butter in my sauce. I served this on a bed of spaghetti, topped with the chicken, sauce and then freshly shredded Parmesan cheese. This was sinfully good.

5 5

Why hasn't this recipe been reviewed before! Oh my goodness it is fabulous! All the flavors come together so nicely without one overpowering any other. I used your suggestion and used an alfredo sauce for the base and it was terrific. My family has already requested this dish again soon. I used a skillet that can go from stove top to oven so instead of removing the chicken, I just topped the chicken with the mozzarella and heated the alfredo in the microwave. LM - this is a terrific dish and I love it can feed my family dinner and allow for a few pieces left for lunch the next day! Definitely my type of dish. Glad I found it for the Bargain Basement game.