My Chicken Parmigiana With Homemade Pasta Sauce
photo by Chef floWer
- Ready In:
- 4hrs 30mins
- Ingredients:
- 24
- Serves:
-
5
ingredients
-
Pasta Sauce
- 1 -2 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 (18 ounce) cans tomato paste
- 108 ounces water (fill one of the empty tomato paste cans with water 6 times)
- 2 large bay leaves
- 1 -2 tablespoon fresh parsley, chopped fine
- 1 tablespoon fresh oregano, chopped fine
- 1 tablespoon fresh basil, chopped fine
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 teaspoon red pepper flakes (optional)
- 1 teaspoon garlic powder
- 1⁄4 cup granulated sugar (can use more or less depending on how sweet you like your sauce. I actually use at least 1/2 cup)
- 1⁄2 cup freshly grated parmesan cheese
- 1 cup pepperoni, sliced (optional)
-
Chicken Parmigiana
- 5 boneless skinless chicken breasts, cutlets
- 2 eggs, slightly beaten
- 1 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 1 cup fine dry Italian seasoned breadcrumbs
- 1⁄2 cup vegetable oil
- 3 cups homemade pasta sauce
- 1⁄2 cup grated parmesan cheese
- 8 ounces provolone cheese, sliced
directions
-
Pasta Sauce:
- In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
- Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
- Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
- Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
- Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
-
Prepare chicken parmigiana:
- Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
- Dip chicken into egg mixture, then into bread crumbs.
- Heat oil until very hot and brown chicken on both sides.
- Remove chicken to shallow baking dish and pour excess oil from pan.
- Pour sauce over chicken and sprinkle with parmesan cheese.
- Cover and bake 30 minutes at 350 degrees F.
- Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
- Serve with a side of angel hair pasta topped with the spaghetti sauce.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
De-licious! I was looking for a pasta dish I could make ahead and didn't want to make yet another lasagna. So I made the sauce ahead and browned the chicken in the morning. Then I just assembled before baking. It also had the advantage of being lactose free (a portion without the cheeses, obviously) for one person who is allergic. I used crushed tomatoes and diced tomatoes in place of the paste. I used only a small amount of sugar as I usually do, but I did add the tiniest pinch of baking soda as I usually do to cut the acidity. (Try it, it really works, but be careful that it is only a tiny bit. You can ruin your sauce if you use too much). We all really enjoyed this dish and plan to eat the left overs in sub buns (like a meatball sub, kind of thing). Thank you Lainey for a terrific recipe and for your advice about making it ahead! I will definitely make this again!
-
Don't be put off the seemingly lengthy list of ingredients...it's a lot more simplistic than it looks...and it doesn't really require much effort to produce a tasty meal. This recipe makes a lot of sauce,so plenty left to freeze up for a quick fix dinner..always a bonus!! The chicken was beautifully moist and full of flavour,beautifully complimented by the sauce and cheese. Thanks Lainey!
see 13 more reviews
Tweaks
-
Totally delicious! I used dried Australian Bush Tomatoes instead of the tomato paste, omitted the red pepper flakes, used six chicken breasts (since I was cooking for two, it was either reduce to four for two meals or increase to six for three meals) and used white wine instead of water (all personal taste preferences) but wouldn't otherwise want to change anything in this recipe. Because I was making the pasta sauce for six chicken breasts, I simply was generous with all the ingredients in the pasta sauce, and the proportions worked out fine for the two meals I put in the freezer after step twelve. As suggested by Lainey, I served this with angel hair pasta to which I'd added some thawed and thoroughly squeeze-dried frozen spinach. Thanks, Lainey, for a yummy recipe. Made for PRMR.
-
Although the lengthy recipe is intimidating, this was not difficult at all to prepare. Then the entire family wolfed it down and called for seconds. It's delicious! We actually used milder Romano cheese in place of Parmesan, but otherwise followed the recipe exactly. There's sauce left for tomorrow's lasagne. Made for Please Review My Recipe March 2008.
-
I am so happy I tagged this recipe for Random Tag. For the sauce instead of water I used chicken stock and not quite 1/4 cup of sugar. Simmered this on low for about 5 hours. The cutlets browned up nicely and I used a package of pre-sliced provolone cheese. This smells and tastes amazing! If you enjoy chicken parmigiana definitely give this recipe a try. Thank you Lainey for posting!
-
Yum! Don't let the long list of ingredients put you off from making this recipe. This recipe is really special, I followed the directions as written but changed the ingredients. I used egg replacer instead of real eggs, mozzarella cheese instead of provolone cheese and added half of the sugar in the pasta sauce because we do like the tomatoes acidity taste. The chicken was so tender and the pasta sauce was very yummy. Served it with Recipe #203668 & Recipe #220718 - Thank you Lainey6605
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!