Chicken Parmigiana

4 of 5 (1)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 430.8
  • Total Fat: 17.0 g
  • Cholesterol: 128.5 mg
  • Sodium: 649.7 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 37.3 g

View full nutritional breakdown of Chicken Parmigiana calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    2 cups Basmati Rice (cooked)
    4 Chicken Breasts (thawed)
    250 g Mozzarella Cheese
    4 Slices of Whole Wheat Bread
    1 Large Egg
    0.5 cups 1% Milk
    2 tbsp Black Pepper
    2 tbsp Basil
    1 tsp Oregeno
    1 tbsp Onion Powder
    1 tsp Garlic Powder
    1 tbsp Sugar
    2 tbsp Butter
    1 can Diced Tomatoes
    1 can Tomato Paste


Using a large casserole dish:

Tomato Sauce:
1 can of Tomatoes
1 can Tomato Paste
1 tbsp Sugar
2 tbsp Basil
1 tsp Oregeno
1 tbsp Onion Powder
1 tsp Garlic Powder
1 tbsp Black Pepper

Grate the 4 slices of bread into crumbs; place in bowl.
Mix egg and milk together in seperate bowl.
Fillet chicken into halves (8 peices).
Using a mallot, pound chicken until 1\4 inch thick.
Dip chicken peices in egg\milk mixture and cover in bread crumbs.
Fry breaded chicken until brown on both sides.
Place in casserole dish.

Pour tomato sauce over chicken.
Grate mozzarella cheese; spread evenly over dish.
Cover with TIn Foil.

Bake at 350 degrees F for 45 minutes.

Remove tin foil and bake for another 15 minutes.

Rate This Recipe

Member Ratings For This Recipe

  • This recipe was a challenge for me but was well worth the effort. I felt the instructions were nice and clear except for the rice than I figured you used it as a bed (duh)! - 11/26/10

    Was this review helpful?   yes  No