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Ragu® No Frying Chicken Parmesan

Ragu® No Frying Chicken Parmesan

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Ragu(R)

Ragu®

A great recipe for a classic dish with a twist that will help you save time. What could be better?

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 1281 mg
  • 51%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F. Dip chicken in egg, then bread crumbs.
  2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
  3. Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve, if desired, with hot cooked pasta.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Melody Dumplin
21

Melody Dumplin

10/8/2010

This is a good start, but how can it be called Chicken Parmesan if it doesn't call for Parmesan cheese? I would suggest adding a teaspoon of water to the egg and then beat. The egg will come out fluffier. I would also suggest adding Parmesan cheese to the Italian Seasoned bread crumbs. Also, unless you flatten the breasts with a meat tenderizer, you are going to have to bake them longer than 20 minutes, especially if they're large breasts. Another enhancement I would make would be to use an Olive Oil Fat Free Cooking Spray on the pan before arranging the chicken in it. There is no reason to rush when adding a recipe on here. We should all take the time to make it as detailed as possible.

MMOH
8

MMOH

9/17/2009

I love this no fry version of chicken parmesan. If you're in a big hurry you can substitute frozen chicken patties. Occasionally when I feel like changing it up a bit I'll marinate my chicken in Italian dressing before dredging in plain bread crumbs.

Drum Chick
5

Drum Chick

1/11/2011

This is great!! Cant wait to cook it again!!

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