Thursday, July 15, 2010

Recipe Thursday #17: Chicken Parmigiana

My husband and I love to order Chicken Parmigiana when we have dinner out, but since we've been cutting back on spending, I needed to learn how to make it at home. I found a basic recipe and changed it a bit. I've made it a couple times now and we both love it! Plus, I was able to make some changes to keep it a little healthier and reduce the garlic in it (stinkin allergies).

Chicken Parmigiana


  • 1 egg
  • 2 ounces dry whole wheat bread crumbs, seasoned to your taste
  • 2 boneless, skinless chicken breast halves
  • 16 ounces tomato or spaghetti sauce of your choice
  • 2 ounces shredded Mozzarella cheese
  • 2 ounces shredded Parmesan cheese
  • 16 ounces thin spaghetti noodles, cooked


  1. Preheat oven to 350 degrees
  2. Spray cookie sheet with oil
  3. Beat egg in shallow bowl
  4. In separate bowl, combine bread crumbs and seasoning
  5. Dip chicken breasts in egg, then in bread crumbs
  6. Place coated chicken on greased cookie sheet
  7. Bake chicken approximately 40 minutes
  8. Spray 9x9 baking pan with oil
  9. Pour half of tomato/spaghetti sauce into dish
  10. Place cooked chicken in pan on top of sauce
  11. Pour remaining sauce over chicken
  12. Top with Mozzarella and Parmesan cheeses
  13. Bake for 20 minutes, or until cheese is bubbly
  14. Serve chicken and sauce over cooked pasta

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