Chicken Parmigiana
Summary
- Source: AllRecipes
- Genre: Italian
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Servings: 3
Ingredients
- 1 tbsp butter
- 1 tsp minced fresh garlic
- 1/3 cup minced onion
- 1 14.5-oz can diced tomatoes with juice
- 1/2 tsp sugar
- 1/4 cup heavy cream
- Salt and pepper to taste
- 1/3 cup fine dry bread crumbs
- 2 tbsp freshly-grated Parmesan cheese
- 1/2 tsp oregano
- 1 egg
- 2 tbsp milk
- 3 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 3/4 cup shredded Mozzarella cheese
- 1 tbsp freshly-grated Parmesan cheese
Directions:
- 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.
- 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.
- 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).
- 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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