Chicken parmesan recipe Share this recipe on Facebook
Chicken breasts coated in breadcrumbs and herbs, cooked in butter and
tomato sauce and topped with mozzarella and parmesan cheese.
Preparation time: 10 minutes, Cooking time: 20 minutes, Serves: 5
4 chicken breasts, skinned and boned
1 egg, lightly beaten
1/2 cup breadcrumbs
1 tsp dried oregano or fresh
1 tsp thyme, dried or fresh
1 tsp basil, dried
1 tsp rosemary, dried or fresh
For the tomato sauce
1 1/2 cups fresh or canned tomatoes, chopped up
2 Tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried oregano
Salt and pepper to taste
2 Tbsp butter
1/2 cup mozzarella cheese, shredded
2 Tbsp Parmesan cheese, grated
1/4 cup chopped fresh parsley
Place chicken between two sheets of plastic wrap and flatten to
about 1/4-inch thickness, using a meat mallet or rolling pin.
If using fresh herbs (oregano, thyme and rosemary), chop them up finely.
In a mixing bowl, combine the breadcrumbs with the oregano, thyme and rosemary.
Dip the chicken in the egg, and
then dredge in the breadcrumbs and herbs mixture.
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, add the butter and cook the chicken in it until browned
on both sides. Pour the tomato sauce over the chicken and bring to a boil. Cover,
reduce heat and simmer for 10 minutes.
Sprinkle with the cheeses and parsley, cover and simmer for 5 more minutes, until the cheeses melt.
Notes and tips
Serve with fettuine and butter, topped with parmesan cheese