Chicken Parmigiana

Chicken Parmigiana

Continue the Italian theme and serve this dish with hot cooked pasta, Insalata Balsamico, and crusty bread.

  • Yield: Makes 2 servings


  • 2 none skinned and boned chicken breast halves
  • 1 none large egg
  • 1/4 cup water
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter or margarine, divided
  • 1 none small onion, finely chopped
  • 1 none garlic clove, pressed
  • 1 none (14 1/2-ounce) can reduced-sodium Italian-style stewed tomatoes, undrained
  • 1 cup (4 ounces) shredded mozzarella cheese


1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

2. Stir together egg and 1/4 cup water.

3. Combine breadcrumbs and Parmesan cheese. Dip chicken in egg mixture; dredge in breadcrumb mixture.

4. Melt 1 tablespoon butter in a large skillet over medium heat; add chicken breast halves, and brown on each side.

5. Arrange chicken in a lightly greased 11- x 7-inch baking dish or individual gratin dishes.

6. Melt remaining 1 tablespoon butter in skillet over medium heat. Add onion and garlic; sauté 2 minutes or until tender. Add tomatoes; cook 1 minute. Pour mixture over chicken. Sprinkle with mozzarella cheese.

7. Bake at 350° for 20 minutes or until thoroughly heated.


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Chicken Parmigiana Recipe