Chicken Parmigiano Casserole with Fresh Basil

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 448.3
  • Total Fat: 20.6 g
  • Cholesterol: 137.1 mg
  • Sodium: 839.5 mg
  • Total Carbs: 17.0 g
  • Dietary Fiber: 2.4 g
  • Protein: 47.7 g

View full nutritional breakdown of Chicken Parmigiano Casserole with Fresh Basil calories by ingredient
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Submitted by: HANNAHBOBANA


This is a recipe from the LCBO Food and Drink Website, Winter 2001 This is a recipe from the LCBO Food and Drink Website, Winter 2001
Number of Servings: 8


    1 T. coconut oil
    1 med onion, diced
    2 garlic cloves, minced
    1 red pepper, diced
    1 med carrot, shredded
    28 oz. can diced tomatoes, with juice
    1 t. sugar
    2 T. finely chopped basil


    3 boneless, skinless chicken breasts
    8 boneless, skinless chicken thighs
    2 T. olive oil
    1/4 cup flour
    1/2 t. salt
    1 large garlic clove, minced
    2 cups fresh breadcrumbs
    1 c. grated parm cheese
    1/4 c. finely chopped basil
    1 c. shredded swiss cheese


Heat coconut oil in a large oven-proof saute pan over medium heat. Add onion and garlic. Saute two or three minutes or until fragrant. Add red pepper carrot and tomatoes, including juice. Bring to boil and reduce heat. Partially cover and simmer 30 minutes. Stir in sugar, basil and black pepper. Sauce can be made ahead and refrigerated for two to three days.


Place each piece of chicken between pieces of plastic wrap and flatten to about 1/2 inch thick using a flat mallet . Stir flour with salt. Lightly flour each piece and then saute until lightly browned.
Stir garlic with 2 T. olive oil in a small bowl. Add bread crumbs, Parm and chopped basil.Toss crumbs until coated.
Preheat oven to 350F . Add chicken to sauce, top with swiss cheese and then breadcrumb mixture.
Bake uncovered 45 min.

Number of Servings: 8

Recipe submitted by SparkPeople user HANNAHBOBANA.


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