Chicken Parmesan

Yield: 4 servings (serving size: 1 chicken breast half, 3/4 cup tomato mixture, and 1 ounce cheese mixture)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Stand: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 12.0g
  • Saturated fat: 4.7g
  • Protein: 38.2g
  • Carbohydrate: 32.0g
  • Cholesterol: 86mg
  • Iron: 2.8mg
  • Sodium: 1491mg
  • Calories from fat: 28%
  • Fiber: 2.1g
  • Calcium: 363mg

Ingredients

  • 2 (14.5-ounce) cans diced tomatoes with Italian herbs
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 4 (4-ounce) skinless, boneless chicken breast halves
  • 1/2 cup Italian-seasoned breadcrumbs
  • 4 teaspoons olive oil, divided
  • Cooking spray
  • 3/4 cup (3 ounces) preshredded part-skim mozzarella cheese
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

  1. Combine first 5 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 35 minutes. Stir in sugar and vinegar; simmer 5 minutes.
  2. Preheat oven to 350°
  3. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness, using a meat mallet or rolling pin. Dredge chicken in breadcrumbs.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves to pan; cook 3 to 4 minutes on each side or until browned. Repeat procedure with remaining oil and chicken breast halves.
  5. Arrange chicken in an 11 x 7-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, and sprinkle with cheeses. Cover and bake at 350° for 35 minutes. Let stand 5 minutes.
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