Chicken Parmigiana




  1. Melt butter in saucepan over medium heat. Stir in garlic and onion, cook until onion has softened and turned translucent (about 2 minutes). Pour in diced tomatoes and sugar. Increase heat to medium-high, bring to a simmer, then reduce to medium-low. Simmer 10 minutes, stirring occasionally. Stir in cream and season to taste with salt and pepper. Simmer an additional 3 minutes. Lower heat and keep sauce warm.
  2. In a bowl, stir together bread crumbs, 2 tbsp Parmesan cheese and dried oregano. In a separate small bowl, whisk egg and milk until blended. Dip chicken breasts into the egg, then press into the breadcrumb mixture to coat both sides, shaking off excess crumbs.
  3. Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees and the bread crumb crust is golden-brown (about 15-20 minutes).
  4. To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

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