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My Chicken Parmesan

My Chicken Parmesan

  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    1 h
janice tofuri

janice tofuri

My Italian husband says this is his absolute favorite dinner. Parmesan-coated chicken swimming in a pool of pasta and sauce with a blanket of melted shredded Italian-blend cheese over all.

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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:
  • 695 kcal
  • 35%
  • Fat:
  • 24.6 g
  • 38%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 40.8 g
  • 82%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 3504 mg
  • 140%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
  2. Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
  3. Beat egg and half-and-half thoroughly in a shallow bowl. Mix seasoned break crumbs, panko crumbs, Parmesan cheese, and parsley in another bowl. Dip floured chicken tenderloins into beaten egg, let excess egg drip off, then press chicken into crumb mixture to coat. Let chicken stand for 10 minutes to set coating.
  4. Heat olive oil in a large skillet over medium heat; cook chicken tenderloins until the juices run clear, chicken is no longer pink inside, and coating is golden brown, about 5 minutes per side.
  5. Bring water and 1 tablespoon salt to a boil in a large pot; stir angel hair pasta into boiling water. Cook pasta, stirring occasionally, until cooked through, about 5 minutes. Drain.
  6. Pour 3/4 cup marinara sauce into prepared baking dish; top sauce with cooked angel hair pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins over sauce. Sprinkle Italian cheese blend over chicken.
  7. Bake in the preheated oven until cheese topping is melted and bubbling, about 10 minutes.
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Reviews

MagicallyDelicious
11

MagicallyDelicious

3/18/2013

This is great. I am kind of a spice wimp, so I was afraid of the cayenne but gave it a whirl as written and I'm surprised at how mild it ended up being. It has just the right amount of seasoning for me. The coating stayed on well when I fried it, and the chicken browned nicely. I topped it with fresh whole milk mozzarella for a little extra richness - I'll definitely make this one again.

Marianne
1

Marianne

4/27/2014

I'm basing my review on just the chicken. I halved the recipe, but I floured it as written, crumbed it as written, and then just melted a little fontina cheese on the chicken in the pan. I thought the chicken needed a little more moisture than just the tablespoon of oil that it called for, so I did add a little Italian salad dressing to the chicken before adding the cheese. We had this with a good dinner salad, and it was perfect for us tonight. Thank you so very much, Janice Tofuri! The chicken was superb!

Irlandese
1

Irlandese

2/14/2014

Made this for Valentine's dinner with my husband--he and I loved it! Will definitely make this again.

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