Chicken Parmesan

 


This Chicken Parmesan is my favorite dish to serve when I don’t have a lot of patience to put together a meal, but want to feed my family something warm, nourishing and absolutely delicious. My husband begs me to make it all the time.This recipe rivals the Chicken Parmesan on the menu at any Italian restaurant. Your family will devour this meal and ask for seconds!

This Chicken Parmesan recipe calls for wholesome, easy to find ingredients, the you probably already have in your fridge and pantry. That’s what I love about this meal; it can be assembled easily without a lot of extra effort. But it tastes like you’ve slaved away for hours!

Let's make it together

Ingredients

FOR THE SAUCE:

  • 7-8 garden tomatoes if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes
  • 1/2 tsp salt
  • 1 dash pepper
  • 4 cloves garlic finely chopped
  • 1 yellow onion diced
  • 2 Tbsp. dried basil
  • 1 tsp. dried oregano
  • 2 Tbsp. dried parsley flakes
  • 1/2 tsp. sugar
  • salt and pepper to taste
  • 1 can tomato sauce small

FOR THE CHICKEN:

  • 3 chicken breasts pounded flat
  • 2 eggs beaten
  • 3 cloves garlic chopped
  • 1 c. Panko bread crumbs
  • 1 Tbsp. Italian seasoning
  • 1/4 c. Parmesan cheese
  • salt and pepper to taste
  • 6 slices Provolone or Mozzarella cheese
  • 1 lb. spaghetti noodles

Instructions

  1. If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. 
  2. Heat a little vegetable oil in a large skillet and saute onion and garlic.
  3. When onions are clear, add the crushed and diced tomatoes. 
  4. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. 
  5. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers.
  6.  Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.
  7. About 20 minutes prior to serving, put chicken in a Ziplock bag and add beaten egg and garlic. 
  8. Smash all the air out of the bag, seal tightly, then work the chicken around a little bit so it is covered in egg.
  9. On a plate or pie pan, combine bread crumbs, parsley, Parmesan cheese, salt and pepper. 
  10. Heat some oil on medium heat in another large skillet. 
  11. Remove chicken from egg mixture and press into the bread crumbs.
  12. When covered in bread crumbs, add the chicken to the oil.  Brown on each side.


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