Chicken Parmigiano (Chicken Parmesan)

Submitted by Alan Leonetti

"This is a wonderful Italian recipe for a very popular dish. You can double all of the ingredients for both the sauce and chicken if you are serving 4 people. Conagra Foods makes both Angela Mia and Hunts, so Angela Mia would also be alright to use if you do not see Hunts. If you have any questions, e-mail me: [e-mail]"

 

• Ready In: 2hrs 53mins
• Ingredients: 18

ingredients

• INGREDIENTS FOR CHICKEN

• 2 large whole boneless skinless chicken breasts
• 1 (3 ounce) package chicken Shake-n-Bake
• extra virgin olive oil, to cover skillet
• 1⁄2 cup freshly grated parmigiano-reggiano cheese
• 1⁄3 cup minced flat leaf parsley (for garnish) (optional)

• INGREDIENTS FOR MARINARA SAUCE(use 4 cups)

• 2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
• 2 (6 ounce) cans hunts tomato paste
• 1 (14 1/2 ounce) can stewed tomatoes (Italian)
• 1⁄4 cup extra virgin olive oil
• 6 chopped garlic cloves (cut in halves or thirds)
• 1 teaspoon garlic juice (from jar)
• 1 shallot (diced)
• 2 tablespoons dried oregano
• 4 tablespoons dried Italian seasoning
• 1 teaspoon dried basil
• 1 tablespoon Splenda granular (sugar substitute)
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper

directions

1. DIRECTIONS FOR MARINARA SAUCE:

2. Empty crushed tomatoes, tomato paste and olive oil into pot.
3. Slice the cloves of garlic crosswise into halves or thirds and dump them into pot.
4. Slice shallot and dump into pot.
5. Add the rest of the ingredients and stir to mix well with a large long handled wooden spoon.
6. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
7. Cover and cook over medium heat, stirring every 10 minutes for about an hour, or until it bubbles and is completely heated throughout.
8. Reduce heat to a simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours. If the sauce is too thick for your liking, you can thin it by adding a little red wine or water.
9. Remove from heat and give it one last stir.

10. DIRECTIONS FOR CHICKEN:

11. Preheat oven to 350 degrees F.
12. Follow instructions on the box of Shake and Bake to thoroughly coat the chicken breasts.
13. In a large skillet, heat the olive oil over medium heat. Brown the chicken in oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels.
14. In a separate saucepot, simmer the Marinara Sauce until hot, unless it is still hot.
15. Pour about 2 cups of sauce in the bottom of a baking dish. Place the browned chicken breasts on top of the sauce and cover with the remaining 2 cups of sauce.
16. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
17. Serve hot and sprinkle with parsley if desired.