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| Chicken Parmesan |
When you’re looking for a quick dinner that contains nothing highly processed, look no further than that classic Italian fast food, chicken parmesan.
This has got to be my go-to meal for when I’m in a bind for what to make for dinner. It’s easy, quick and very tasty. Whats more, it’s real food…nothing fake or fast-foodie about it.
If I have the larger cans of tomato sauce on hand, I’ll make my own quickie sauce, if time permits. If not, I use a jar of ready-prepared pasta sauce, since I always have one of those in the pantry. I tend to use plain, marinara, or mushroom here, but use whatever you have or strikes your fancy.
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| Quick, easy and REAL |
I also prefer to use slices of mozzarella cut from the solid lump you find in the dairy case. Somehow on this, the bagged and shredded variety doesn’t cut it. That’s just a personal preference, so if you have shredded on hand–by all means! Just don’t skimp on whatever you use. The biggest pleasure in this is a thick, creamy and delightfully stringy mound of melted mozzarella on top!
Chicken Parmesan
Ingredients
- 4 skinless chicken breasts medium boneless
- 1/4 cup cream or half-and-half
- 3 tbsp olive oil
- 8 oz mozzarella cheese
SEASONED BREAD CRUMBS
- 1 cup plain bread crumbs
- 1 tbsp parsley
- 1 tsp garlic powder
- 2 tbsp grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
SAUCE
- 2 15 oz tomato sauce
- 1 tsp salt
- 2 large cloves garlic minced
- 2 tbsp onion minced
- 1 tsp oregano
- 1 tbsp olive oil
- 1 tbsp pesto
- 1 tsp sugar optional
Instructions
- *Italian-flavor bread crumbs (with cheese) may be substituted
- **1 jar (26 oz) of your favorite pasta sauce may be substituted for the sauce recipe (I often substitute it for speed sake, but will add pesto)
- Pound each chicken breast between 2 sheets of waxed paper or plastic wrap with a mallet until breast is about 1/4-inch thick. I never skip this step–because the chicken will cook evenly and not be underdone on the thick end nor overcooked at the thin end. It also tenderizes the chicken.
- Pour cream in a shallow bowl. Mix breadcrumb ingredients and place on a large plate.
- Heat a large skillet over medium heat. Add 1 1/2 tbs of the olive oil. Dip chicken in cream, making sure it’s well coated then dredge in the breadcrumbs. Repeat for remaining chicken breasts.
- Brown chicken breasts, 2 at a time, in the heated skillet. Remove to a plate. Meanwhile, add the remaining 1 1/2 tbs of olive oil and repeat browning on remaining chicken breasts. Set aside.
- Wipe out the skillet to remove any burnt-on breadcrumbs. Return pan to a medium heat. Add the 1 tbs of olive oil (in the sauce recipe) and saute the onion and garlic until tender.
- Add the tomato sauce and the remaining sauce ingredients and heat until boiling. Reduce heat to low, add the chicken breasts, cover and simmer for 15-20 minutes.
- Preheat broiler to high. Slice block of mozzarella into 8 slices. Place 2 slices of cheese on each chicken breast. Broil for approximately 5 minutes (about 6-inches from flame or heat element), or until cheese is melted, bubbly and begins to brown.
- Serve with any kind of pasta. Serves 4
Nutrition
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| Classic Chicken Parmesan |
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Suzi S says
Love love love it! Exactly as expected! The sliced cheese, I must agree is a must!
Judith Hanneman says
That big thick hunk of cheese is the *best* part!!!
Jessica Honarvar says
This sounds delicious! I'm definitely telling my boyfriend to pick up the necessary ingredients after work so we can whip it up! What kind of pasta would you recommend with it?
Judith Hanneman says
Hi Jessica–I just usually go with plain old spaghetti (since I always have that on hand). It makes a nice presentation too when it's served over a nest of spaghetti!
Jessica Honarvar says
Thanks for the spaghetti tip! I am cooking it right now though and have had to improvise because my breadcrumbs wouldn't stick to my chicken, so I added an egg to the half & half, also: I had to use one cup of breadcrumbs for each piece of chicken, as opposed to one cup for 4 pieces! Maybe my chicken was bigger than yours? Haha! Hopefully it turns out edible because it's taking forever to cook the chicken!
Judith Hanneman says
My chicken breasts were sort of medium-sized pieces, but I have seen some breast pieces that were so large they look like they came from godzilla instead of a chicken LOL so maybe you have really big ones. Did you pound them down good? That way they cook faster and more evenly plus I notice it make the chicken tenderer. Mostly I will use heavy cream to dip it in but on occasion do use half n half. As long as you got the crumbs to stick that's all that counts. This way beats the flour, dip in egg, then crumbs–that's the traditional way of breading and then you have to chill it well. Personally, I don't like waiting like that so I picked up the cream way.
Louise says
Last night I made the mushroom asiago chicken, and let me tell you, and out of this world! My husband said thanks many times and asked me where I got the recipe. So, here I am getting another one from your website. Thanks 😉
Louise recently posted…Welcome to our new house !
Judith Hanneman says
You made my day!!! I am so glad you liked it!