Chicken Parmigiana
Tasty Italian-style chicken, coated in herb-flavoured breadcrumbs, fried until golden, topped with cheese and baked. Serve the chicken on marinara sauce with pasta and a green vegetable, such as zucchini.
Recipe - Quality Foods
Chicken Parmigiana
Prep Time40 Minutes
Servings4
Cook Time18 Minutes
Ingredients
4 boneless, skinless chicken breasts
salt and freshly ground black pepper, to taste
3/4 cup fine dried breadcrumbs
1/4 cup all-purpose flour
2 large eggs
1/2 tsp dried basil
1/2 tsp dried oregano
2 Tbsp milk
1/4 cup olive oil (divided)
1 1/3 cups shredded asiago or mozzarella cheese, or to taste
1/3 cup shredded Parmesan cheese (see Note)
1 1/4 cups marinara sauce, heated (see Note)
1 Tbsp chopped fresh parsley (optional)
Directions
- Place one chicken breast on a cutting board and cover with a double thickness of plastic wrap. Use a kitchen hammer to pound it until about 1/2-inch thick. Set chicken on a plate. Pound the other chicken breasts this way and then season with salt and pepper.
- Put breadcrumbs, flour and eggs in their own separate, shallow dishes. Mix the basil and oregano into the breadcrumbs. Add the milk to the eggs and beat to combine.
- Coat one chicken breast in flour, and then dip and completely coat in the egg mixture. Now coat the chicken in the breadcrumbs, gently pressing them on to help them adhere. Set the chicken on a baking sheet. Coat the remaining chicken breasts this way (see Options).
- Preheat oven to 375 F. Line a second baking sheet with parchment paper. Divide the oil between two large skillets set over medium, medium-high heat. When hot, set two pieces of chicken in each skillet and cook three minutes per side, until rich golden.
- Set chicken on the parchment paper-lined baking sheet. Top each breast with some asiago (or mozzarella) and Parmesan cheese. Set chicken in the oven and bake 10 to 12 minutes, or until cooked through and cheese is melted. Spoon hot marinara sauce on each of 4 dinner plates. Set a piece of chicken on each plate and serve, sprinkled with chopped parsley, if desired.
Note: Tubs of shredded Parmesan cheese and asiago cheese are sold in our Deli Department. Marinara sauce is sold in our dry pasta/pasta sauce aisle. Mezzetta brand used when testing this recipe.
Options: You can coat the chicken in breadcrumbs many hours in advance. Cover and refrigerate until ready to cook.
40 minutes
Prep Time
18 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Not Available
Not Available
Not Available
Western Family - All Purpose White Flour, 2.5 Kilogram
$6.39$0.26/100g
Not Available
Mccormick - Basil Leaves, 8 Gram
Flyer Sale
$4.64 was $6.19$57.99/100g
Mccormick - Oregano Leaves, 11 Gram
Flyer Sale
$5.24 was $6.99$47.63/100g
Not Available
Not Available
Not Available
Kraft - 100% Parmesan Shredded Cheese, 200 Gram
$8.99 was $9.99$4.50/100g
Not Available
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Place one chicken breast on a cutting board and cover with a double thickness of plastic wrap. Use a kitchen hammer to pound it until about 1/2-inch thick. Set chicken on a plate. Pound the other chicken breasts this way and then season with salt and pepper.
- Put breadcrumbs, flour and eggs in their own separate, shallow dishes. Mix the basil and oregano into the breadcrumbs. Add the milk to the eggs and beat to combine.
- Coat one chicken breast in flour, and then dip and completely coat in the egg mixture. Now coat the chicken in the breadcrumbs, gently pressing them on to help them adhere. Set the chicken on a baking sheet. Coat the remaining chicken breasts this way (see Options).
- Preheat oven to 375 F. Line a second baking sheet with parchment paper. Divide the oil between two large skillets set over medium, medium-high heat. When hot, set two pieces of chicken in each skillet and cook three minutes per side, until rich golden.
- Set chicken on the parchment paper-lined baking sheet. Top each breast with some asiago (or mozzarella) and Parmesan cheese. Set chicken in the oven and bake 10 to 12 minutes, or until cooked through and cheese is melted. Spoon hot marinara sauce on each of 4 dinner plates. Set a piece of chicken on each plate and serve, sprinkled with chopped parsley, if desired.
Note: Tubs of shredded Parmesan cheese and asiago cheese are sold in our Deli Department. Marinara sauce is sold in our dry pasta/pasta sauce aisle. Mezzetta brand used when testing this recipe.
Options: You can coat the chicken in breadcrumbs many hours in advance. Cover and refrigerate until ready to cook.