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Chicken Parmigiana


6 boneless skinless chicken breasts
2 eggs, lightly beaten
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
¾ cup fine dry bread crumbs
½ cup vegetable oil
2 cups tomato sauce
¼ teaspoon basil
⅛ teaspoon garlic powder
1 Tablespoon butter
½ cup grated Parmesan cheese
8 ounces mozzarella cheese, sliced and cut into triangles

Place chicken breasts on cutting board and pound lightly with side of heavy knife or cleaver until about ¼ inch thick.

Combine eggs, salt, and pepper. Dip chicken into egg mixture, then crumbs.

Heat oil until very hot in a large frying pan. Quickly brown chicken on both sides; remove to shallow baking dish. Pour excess oil from frying pan.

Stir tomato sauce, basil, and garlic powder into frying pan; heat to boiling; simmer 10 minutes, or until thickened. Stir in butter. Pour over chicken; sprinkle with Parmesan; cover.

Bake in 350° F oven for 30 minutes; uncover.

Place mozzarella over chicken. Bake 10 minutes longer, or until cheese melts.

Makes 6 servings.