Italian Chicken Parmesan Recipe
Tender and succulent, hands down the finest chicken parmesan recipe that I have ever tasted!
This Italian chicken recipe is based on 4 servings, you can add 2 more chicken breasts if you desire extra portions. Linguine is the pasta of choice for this prize dish. Always keep in mind, whole wheat, quinoa, organic and other gluten-free pastas that are now available.
You can also mix whole wheat with regular pasta. As I mentioned in my pasta page, Catelli Smart Pastas are high in dietary fibre and have a light taste. (A great way to trick your family into healthier eating)
Salads to Compliment This Recipe For Chicken Parmesan
If you choose to have salad on the side of this chicken parmesan recipe, I have a delicious variety in my Italian salad section.
Everyone and their husbands love this savory entree with its authentic Italian taste!
Michele Romano Recipes
Chicken Parmesan Recipe
Ingredients for Chicken:
- 4 large boneless chicken breasts
- 2 eggs, slightly beaten
- 2 tbsp cream
- 4 tbsp. olive oil
- 2 tbsp. butter
- 1-1/2 cups fine breadcrumbs
- ¼ cup parmesan cheese
- 2 tsp garlic powder
- 3/4 tsp salt
- Pepper
Preparation:
- Using a wide bowl or plate, mix breadcrumbs with parmesan cheese, garlic powder, salt and pepper.
- In another bowl whisk eggs and cream together.
- Cover chicken breasts with wax paper or saran wrap and using a meat mallet, pound them out to half the thickness.
- Dip both sides of chicken breasts in egg mixture then coat with breadcrumb mixture.
- Fry chicken breasts on medium low heat in olive oil and butter until nicely browned on both sides (add more oil and butter if needed).
- Transfer chicken to a 9 x 13 baking dish or casserole dish.
Chicken Parmesan Sauce
- 3 tbsp. extra virgin olive oil
- 1 small onion, chopped
- 3 large cloves garlic, minced
- Optional- 1 cup mushrooms, sliced (I always use mushrooms, I love them in everything!)
- 1 small can tomato paste
- 2 tomato paste cans water
- 1 – 28 oz. can crushed or diced tomatoes (If diced puree them in blender)
- 1 cup organic chicken broth
- 1 -1/2 tsp oregano
- 1/3 cup fresh basil leaves, torn
- 1 tsp salt
- 1/2 cup fresh grated parmesan cheese
Note: You can also use pre grated bag of four Italian cheese blend which has both parmesan and mozzarella.
- 1 cup mozzarella cheese.
- Linguine or Spaghettini cooked al dente
Preparation:
- Preheat oven to 350 degrees.
- Sauté onions, mushrooms (if using) and garlic in oil until soft.
- Stir in can of tomato paste, frying lightly for 5 minutes.
- Slowly stir in 2 tomato paste cans of water.
- Simmer for 3 minutes then add in tomatoes, oregano, salt and pepper.
- Add organic chicken broth and fresh basil.
- Simmer on low, partially covered for 30-40 minutes.
- Pour enough sauce over chicken breasts to cover them. Use the rest of the sauce for pasta.
- Spread parmesan cheese on top and then mozzarella, (if using 4 Italian cheese blend then just cover chicken with that).
- Bake uncovered in oven for 30 minutes or until golden and cheese is bubbling.
- Serve over hot linguine or spaghettini.
Serves: 4-6
Prep Time: 45 minutes
Cook Time: approx. 1 hour
Live Long and Mangia!
Nutritional Facts:
Oregano is loaded with health benefits. It is known to be an effective anti-bacterial. It also has potent anti-oxidant activity.
Basil has been shown to help in the treatment of a range of symptoms, including: digestive disorders, inflammation, infection, diabetes, heart disease and headaches.
Garlic lowers cholesterol levels and blood sugar which helps prevent heart attack and stroke. When crushed, raw cloves releases allicin, which has been shown to be a more potent antibiotic than penicillin and tetracycline.
For more on eating healthy, I find Health Benefits Times very informative.