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Nutrition Facts
Serving Size 1 (277g) Recipe makes 4 servings
Calories 360
Calories from Fat 112		(31%)
Amount Per Serving		%DV
	Total Fat 12.5g	19%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 133mg		44%
Sodium 1026mg		42%
Potassium 798mg		22%
Total Carbohydrate 23.3g		7%
	Dietary Fiber 1.3g	5%
	Sugars 10.9g
Protein 36.8g		73%
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Chicken Parm Night

HeatherFeather

My Chicken Parmigiana

Recipe #25094 | 35 min | 5 min prep | add private note

⁽⁷⁶⁾ RATE IT NOW Print Recipe

By: HeatherFeather
Apr 13, 2002

This is a family favorite meal and one I make for special occasions, such as birthday dinners. The cooking method of this particular version is different from the conventional chicken parmigiana recipes I always used to make. Once I tried this much easier and moister version, I never went back to the "old" method. I often use homemade sauce in this, but a good-quality bottled sauce, such as Classico or Barilla, is perfectly acceptable as well. I serve this chicken atop mounds of freshly cooked pasta with some additional heated sauce. I have often chosen to replace the mozzarella with thin slices of Provolone cheese. NOTE: Edited to add that pounding the chicken is not necessary with this method. Part of what is unique about this recipe is that even the meatier pieces of chicken get so moist & tender as it braises in the sauce.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breast halves
1 egg, beaten lightly
1/2 cup Italian seasoned breadcrumbs
1-2 tablespoon margarine or butter
1 3/4 cups prepared spaghetti sauce (homemade or bottled)
1/2 cup shredded mozzarella cheese or sliced provolone cheese
1 tablespoon parmesan cheese, freshly grated
1/4 cup fresh parsley, finely chopped
cooked spaghetti, to serve

Directions

1
Beat egg and set into a rimmed plate.
2
Set bread crumbs in a second rimmed plate.
3
Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
4
Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
5
Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
6
Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
7
Serve with cooked spaghetti.

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Featured Reviews for This Recipe

From: Hissy Hussy

On Nov 13, 2009

Wow! Used slices of fresh mozzarella - otherwise followed recipe exactly. Quick and delicious, thank you for sharing.

0 people found this review helpful

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From: cali chef

On Nov 11, 2009

Yum yum yum! My boyfriend and I had this for dinner last night with some buttery green beans and some "Own Garlic Bread" (found on Recipezaar). It was a fabulous meal! We have tried almost every chicken parm recipe on this site and yours is by far the best! It was VERY moist and cooked up nicely. We didn't flatten the chicken and it was still on the table in 20 mins flat. The only suggestion I would make is to heat up some alfredo sauce in a small saucepan and serve that on top of the chicken if you prefer the two sauces over just the red. I do, and I think it complements the dish much more than just the red sauce! Thanks for a fabulous recipe! We LOVED it and will be making this much more!

1 person found this review helpful

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From: Shari2

On Apr 22, 2002

This is very easy and the chicken is moist. Even my very picky daughter liked it. I will be making this again.

7 people found this review helpful

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From: Jennifer Wood

On Mar 18, 2003

This is a great way to prepare chicken! It is so easy and so good. I couldn't believe how tender the chicken was. I flattened the chicken breasts before breading them. I served the chicken with noodles and a salad.

6 people found this review helpful

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