Chicken alla Parmagiana My Way
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 chicken breast halves, about 12 ounces eachsalt and pepper1 cup flour2 eggs beaten with 1 tablespoon water or milk1 1/2 to 2 cups bread crumbs or panko bread crumbs seasoned with 1 tablespoon dried thyme or oregano2 tablespoons of olive oil, optional2 cups of your favorite pasta sauce (homemade is ideal)4 ounces smoked mozzarella, cut into 6 to 8 slicesgrated parmesan, optionalchopped parsley, optional
First, pound out the chicken breasts to a half inch thickness. I place the chicken breasts in a zip top bag or between to sheets of plastic wrap and whack at it with a small fying pan. Pounding out chicken breasts can be enormously stress reducing but don't be too overzealous as you want to keep the breast in one piece.
Place an oven rack at the second level down from your broiler element (assuming you've got an oven like mine with the broiler element in the top of the oven) and turn on the broiler. Line a large baking sheet with foil. Season each chicken breast generously on both sides with salt and pepper. Set up your breading station in three large flat bowls or baking dishes: first flour, then the egg, and finally the bread or panko crumbs. Dredge the flattened chicken breast in flour on both sides and shake off the excess. Next, coat the same piece in the egg wash. Finally, lay in the bread crumbs. Use your fingers to spread bread crumbs on top of the chicken breast, pressing down to make sure the crumbs stick and that the breast is completely coated. Place on the baking sheet and repeat with the other flattened chicken breast. Drizzle the top of the chicken breast lighltly with olive oil if desired.
Broil the two breasts for five minutes, keeping an eye on them to make sure they brown but do not burn! Turn them over and broil for another three minutes on the second side. Remove from the oven.
Spoon about 1 cup of sauce all over each chicken breast and lay the slices of mozzarella on top of the sauce. Place the chicken back under the broiler for another two to three minutes until the sauce is heated and the cheese is melted and browned slightly. Remove from the oven and move the chicken to a cutting board. Cut each piece in half, garnish with grated parmesan and parsley if using and serve immediately with a side of spaghetti, sauteed broccoli rabe, and a glass of chianti! A red checkered tablecloth is also optional. Buon Appetito!
Number of Servings: 4
Recipe submitted by SparkPeople user OTABENGA.
Place an oven rack at the second level down from your broiler element (assuming you've got an oven like mine with the broiler element in the top of the oven) and turn on the broiler. Line a large baking sheet with foil. Season each chicken breast generously on both sides with salt and pepper. Set up your breading station in three large flat bowls or baking dishes: first flour, then the egg, and finally the bread or panko crumbs. Dredge the flattened chicken breast in flour on both sides and shake off the excess. Next, coat the same piece in the egg wash. Finally, lay in the bread crumbs. Use your fingers to spread bread crumbs on top of the chicken breast, pressing down to make sure the crumbs stick and that the breast is completely coated. Place on the baking sheet and repeat with the other flattened chicken breast. Drizzle the top of the chicken breast lighltly with olive oil if desired.
Broil the two breasts for five minutes, keeping an eye on them to make sure they brown but do not burn! Turn them over and broil for another three minutes on the second side. Remove from the oven.
Spoon about 1 cup of sauce all over each chicken breast and lay the slices of mozzarella on top of the sauce. Place the chicken back under the broiler for another two to three minutes until the sauce is heated and the cheese is melted and browned slightly. Remove from the oven and move the chicken to a cutting board. Cut each piece in half, garnish with grated parmesan and parsley if using and serve immediately with a side of spaghetti, sauteed broccoli rabe, and a glass of chianti! A red checkered tablecloth is also optional. Buon Appetito!
Number of Servings: 4
Recipe submitted by SparkPeople user OTABENGA.
Nutritional Info Amount Per Serving
- Calories: 568.2
- Total Fat: 20.6 g
- Cholesterol: 217.8 mg
- Sodium: 916.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 3.1 g
- Protein: 70.4 g
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