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Chicken Parmigiana

Chicken Parmigiana

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Candy

Candy

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 43.5 g
  • 87%
  • Cholesterol:
  • 197 mg
  • 66%
  • Sodium:
  • 1309 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
  3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

somethingdifferentagain?!
1137

somethingdifferentagain?!

2/10/2004

This is a DELICIOUS basic recipe. I have been doing a similar one for years. I also, prefer adding a few more spices TO THE BREAD CRUMBS,like basil, oregano, garlic powder, salt, fresh cracked pepper and onion powder, and a few TBSP of the parmensan cheese;not only ON IT later. For some reason these spices (added separately) are good, but we don't like with an pre-mix of "Italian"spice. It seems to taste a little "soapy". Not sure which spice does that to it.? Some suggested to "double dip" in bread crumbs;if you do, you should really LIKE a heavy battering. It was too thick for our tastes(esp. since you bake in the sauce; to me,the bottom gets a little mushy, and it just adds extra fat and calories). I also use a cookie cooling "RACK" SET ON TOP of a baking sheet, to bake the chicken on instead of just on the cookie sheet pan. It comes out much crisper; letting air get to the BOTTOM of the chicken,also. Also,I wait to spoon the SECOND 1/2 of the sauce UNTIL SERVING, the chicken will stay crisper,(even with the cheese on top). Obviously, we like the chicken on the crisp side (but we don't want to deep fry). For company, put the chicken (with just the cheese baked on top) ON TOP of a small mound of spaghetti and sauce,or any pasta; It makes for a delicious looking presentation. A side salad with some sort of CREAMY dressing seems to compliment the red sauce, and completes the meal wonderfully. We get cravings for this one about 2c a month!

JBAGNALL
756

JBAGNALL

1/23/2004

This was an extremely easy, very tasty recipe. As many others suggested, I only put sauce on the bottom of the chicken and then spooned a little over the top when serving. I think the recipe could be improved, though, by (1) pounding the chicken to a uniform thickness and (2) by spicing up the bread crumbs. I used Italian bread crumbs but next time will sprinkle pepper on the chicken before dredging through the crumbs, and I also plan to add more Italian seasoning and maybe a little parmesan to the crumbs. Both these steps, in my opinion, would take this from a really good recipe to an excellent dish!

KC MARTEL
577

KC MARTEL

11/19/2005

I BRINED my chicken in 4 cups water , 1/2 cup kosher salt (1/4 table salt) ½ cup sugar for 30 minutes. No need to brine if you are using quick frozen chicken that has been enhanced. Kosher chicken is prebrined. Brining=juicy chicken. Took brined chicken, cut off thin edges, pounded out & shook chicken w/flour (preflouring allows bread crumbs to stick) in a Ziploc-letting floured chicken sit for 5 min. I heated 6 TBS vegetable oil till it shimmered & then added 2 TBS butter to my pan, reserving half of this mixture for my second batch. Bread crumb mixture: I use ½ cup seasoned bread crumbs(same as 2 ounces), ½ cup grated parmesan( double what recipe calls for), 1tsp. Mrs. Dash Garlic and Herb, ½ tsp. garlic powder, ½ tsp, onion powder, ½ tsp. Italian seasoning & a pinch of pepper. Took pre-floured chicken, coated it with egg mixture, then dipped in bread crumbs & FRIED the chicken to a medium golden brown. Shook some parmesan on them right away when done frying to absorb any oil. Side-by side I plated plain spaghetti noodles & cutlets, w/2 TBSP sauce on cutlet & desired amount of sauce on pasta, covered in cheese & baked each individual plate till cheese melted, serving them straight out of the oven. The reviews on this were probably the best I have ever gotten, I used to work in an Italian Restaurant owned by NY Italians & have picked up some techniques. My Fettuccine Alfredo used to be my husband favorite dish, after last night he told me he has a new favorite.

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