This recipe would be my claim to fame in the kitchen! If ever asked what my best dish was I would say “Chicken Parmigiana.” How I didn’t end up cooking this for my husband until we were married for 6 months is beyond me. However, had I made it for him before we got married I would have bet money this was the main reason he married me. He LOVES this dish! I am required to make it regularly!
It is a rich tomato sauce (that is so very simple to make), over breaded chicken with Parmesan and mozzarella cheeses. Your family will think that you slaved away all day to make this one!
Tricia Callahan @ onceamonthmom.com
- 1 1/2 pounds Chicken Breasts (approx 6)
- 2 each Eggs
- 1 teaspoons Salt
- 1/8 teaspoons Pepper
- 3/4 cups Dry Bread Crumbs, fine
- 1/2 cup Oil
- 32 ounces Tomato Sauce, oz
- 1/4 teaspoons Garlic Powder
- 2 Tablespoons Butter (or margarine)
- 1/2 cup Parmesan cheese
- 8 ounces Mozzarella cheese, sliced or shredded
Place chicken breasts on cutting board, pound lightly until 1/4 inch thick. Combine lightly beaten eggs, salt, and pepper. Dip chicken into egg mixture, then bread crumbs. Heat oil in skillet until hot, quickly brown chicken on both sides, remove to shallow baking dishes. Stir in tomato sauce and garlic powder into skillet, heat to boiling. Simmer 10 minutes until thickened. Stir in butter. Pour over chicken, sprinkle with parmesan cheese, cover with mozzarella cheese, and cover with foil. Bake at 350 degrees for 30 minutes. Remove foil and bake 10 minutes longer.
I like to serve this meal over cooked spaghetti noodles.