cooking
Chicken Parmigiana
Posted by
tricia on
02.20.09 |
14 Comments
Short Link: http://onceamonthmom.com/?p=810
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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!
Author/Source:
Tricia Callahan @ onceamonthmom.com
Ingredients:
- 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
Directions:
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.
Servings:
6-8
14 Responses to “Chicken Parmigiana”
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Sounds great – but this recipe isn’t for freezing, is it? I suppose the breadcrumb-coating would get all soggy…
I am looking for recipes with meat that I can make in advance and freeze in one-portion-packages since I am vegetarian but my fiancee is not and I want him to have a home-made lunch.
If you could help me, I’d be so grateful! So far I have had difficulties finding my way around your site, but I will keep trying – it just does look too promising!
keep going, I will keep reading!
thank you and all the best from Austria,
evi
I have the same question! I feel like I’m an experienced freezer – once a month cooker, are all these recipes good for the freezer?
Yes, they are all good for the freezer. If you are looking for the entire months freezer recipes visit http://onceamonthmom.com/february-menu-instructions-grocery-list/
How do you freeze it? Just with the sauce poured over, wouldn’t that make the breading soggy?
The breading on this chicken parmigiana is NOT thick. Because the chicken is breaded and browned before going into the freezer (with the sauce over it) it DOES NOT get soggy. I have done it this way a dozen times and never had a soggy chicken.
Dear Tricia,
Thank you for the explanation. I will see if my fiancee wants breaded chicken (he is a bit picky… ;->). I really enjoy your site!
This is the same recipe I have from Grandma Reisert. Is that where you got it? Was going to share it as MY family recipe but guess I don’t have to now!
Probably one in the same.
Sorry if I “stole” it.
Sorry if I’m being dense… but do you bake it before you freeze it, after, or both? Do the same reheating instructions apply?
actually, I realize that is not one I went back and updated with freezing instructions. Sorry. You actually just do everything up to putting the pans together (browning chicken, making sauce, etc). Then place foil over and freeze. When you heat it you will thaw it in refrigerator first and then bake according to same instructions. IF you haven’t thawed it just bake it double the amount of time. I will make a note to update that recipe.
Just to be clear, after we have (“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”. We THEN freeze. After freezing, we take out and thaw it in refrigerator first and then bake according to same instructions. IF you haven’t thawed it just bake it double the amount of time. I will make a note to update that recipe.
Is this right? I am VERY new! Thanks..
That is right. If it is frozen solid at cooking time it may take a little more than double the time. Just be aware.
DEE-LISH! I made this a couple of weeks ago, but failed to bookmark it or save a copy to my computer. I’ve been trying to remember where I found it! And here it is. This is one I am printing off right now so I will not lose it again!
This was a TOTAL hit in my house. We LOVED it! Can’t believe it’s taken me this long to try chicken parm! Oh yummy!!! I couldn’t stop eating it! Thanks!