Chicken Parmesan (another version) recipe Share this recipe on Facebook
Chicken breasts coated in breadcrumbs, topped with mozzarella cheese and baked in tomato sauce.
Preparation time: 10 minutes, Cooking time: 20 minutes, Serves: 4
4 chicken breasts, boned and skinned
1 cup flour
2 eggs, lightly beaten
1/2 cup Parmesan cheese, freshly grated
2 cups bread crumbs
1/2 cup olive oil
1/2 cup butter, unsalted
For the tomato sauce
4 cups fresh or canned tomatoes, chopped up
3 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
1/2 pound mozzarella cheese, shredded or grated
1 cup Parmesan cheese, grated
make the tomato sauce, cook the tomatoes in the olive oil with the
herbs, salt and black pepper for 15 - 20 minutes, until the sauce is
thick enough. (Bring the sauce initially to a boil, then reduce heat
In a large skillet, over medium to high heat, heat the butter and olive oil.
Dredge the chicken breasts in flour, dip them in the egg and finally dip them into the bread crumbs, making sure to coat all sides. Cook the chicken breasts in the olive oil and butter until they get a deep golden brown color on both sides.
Pour1/4 of the tomato sauce in a baking dish, large enough to hold the chicken pieces in one layer. Add the cooked chicken breasts in the baking dish and pour over the remaining tomato sauce. Cover the chicken breasts with the mozzarella and parmesan cheeses.
Bake the chicken in a preheated oven for 10 minutes at 400 degrees Fahrenheit (200 degrees Celsius).
Notes and tips
Serve with fettucine in butter and parmesan cheese or with a Ceasar salad and garlic bread.
Back to Chicken Parmesan (another version) recipe
Back to the Chicken Parmesan (another version) recipe