Share a delicous Italian dinner at home with this baked chicken parmigiana recipe that is easy to make for your soulmate.
Baking the chicken is a healthier option than deep frying it in oil. The recipe can be adjusted for frying if that is a preference for crispier chicken but baking is my first choice without losing any of the taste.
Another opton is to place the cooked chicken into a separate pan filled with tomato sauce along the bottom to keep the chicken moist.
A simple tomato sauce with basil topped with melted mozzarella and parmesan cheeses on top adds to the flavor.
Photo instructions help you at each step if you are not normally the cook of the house.
Parchment paper is used to keep the breading from getting stuck to the pan and also helps with cleanup.
Tip: The secret to the best chicken parmigiana is using a meat hammer to pound the chicken to 1/4” thin since it gets thicker while cooking.
A freezer zipper bag is thick enough to keep the chicken juice from splashing around the kitchen when pounding it thinner. Be sure to remove the air and seal the zipper tight after placing the chicken inside. You don’t want the plastic to rip or open.
Serve with angel hair pasta with pesto sauce or over spaghetti.
You May Need
Meat Hammer
Dual sided to tenderize and to flatten. Rust resistant solid zinc alloy with soft handle for comfort and weighs .6 pounds to pound meat to an even thickness for better flavor.
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Ingredients
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1 pound (2) chicken breasts
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2-3 cups tomato sauce
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7 ounces Italian style breadcrumbs
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2 large eggs
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Olive oil cooking spray
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8 ounces shredded mozzarella cheese
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3 tablespoons fresh grated parmesan cheese
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Oregano
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Parsley
Servings: 4
Time: 1 hour
Instructions
1
Download the Recipe PDF by clicking on the red download button above. Right click on the PDF and choose Open With > Adobe Reader. Print the recipe by choosing File > Print.
Help
Pre-heat oven to 400℉. Poke chicken breasts with fork to make holes all over then use knife to cut to half thickness.
2
Place halved chicken pieces in zipper freezer bag and use flat side of meat hammer to pound to 1/4” thickness.
Repeat for the other chicken half and the other chicken breast.
3
Mix eggs with a fork in a large plate.
Pour out Italian style breadcrumbs onto another plate next to the egg plate.
Line a large baking sheet with parchment paper and work left to right to coat the chicken and place in the pan.
4
Dip chicken into eggs, then into breadcrumbs to coat both sides.
Spray baking sheet parchment paper with olive oil spray.
5
Place coated chicken on pan. Flatten the chicken with the fork to make it an even thickness.
Repeat for the other chicken pieces.
Spray coated chicken with the olive oil spray and bake for 12 minutes.
7
Spread shredded mozzarella cheese over tops of each, then sprinkle grated parmesan cheese, oregano, and parsley.
Bake again for 7-10 minutes uncovered until cheese is melted.
8
Serve hot and fresh so that chicken remains juicy.
Side dishes to serve: spaghetti or angel hair pasta with pesto sauce.
Nutritional Facts
Per Serving= 1 piece
Calories: 428
Protein: 45g
Carbohydrates: 17g
Fat: 20g
Rating
RomantiCraft > Recipes > Dinner Recipes > Chicken Parmigiana
