Chicken Parmigiana

 

The first time I made this, I didn’t take pictures. I whipped it up one night when we had company and didn’t have time time nor patience to document it all.

But it turned out so tasty that I made it again, this time making sure to take pictures and finesse it that little bit more to our liking.

I used roasted vegetables to make my own sauce, since my son-the-poser-vegetarian won’t eat chicken that isn’t deep fried and battered. So in this house, the sauce matters.  I can’t do a sauce that doesn’t have substance and extra nutrition, otherwise I would have to make two meals.

And that just ain’t happening.

Ingredients Needed:

2-4 chicken breasts
Crumb Coating:
1 cup of bread crumbs
Parmesan cheese
1 tsp oregano
1 tsp pepper
1/2 tsp salt
one egg
butter for frying

Sauce

1-2 cups of mozzarella cheese
1 large can of crushed tomatoes
2 tsp oregano
1-2 tsp sugar
1 tsp onion powder
1-2 cloves of minced garlic
3-4 cups of chopped vegetables to roast, such as zucchini,onions, mushrooms,carrots

Kick the tires and light the fires to 400 for roasting the veggies, and back to 350 to cook the chicken.

Roast all those yummy chopped vegetables on a baking sheet with some olive oil drizzled on top.

Pound the chicken breasts until they are about 1/2 inch thick.

Combine the crumb coating ingredients.  Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.

Fry them up in the butter until both sides are golden brown. You aren’t cooking them completely at this time, just giving them a nice crispy coating.

Start combining everything for the sauce. When the vegetables are done, add them in.

Place your chicken in a baking dish that has a cover.

Pour, or in my case, glop on the sauce. My sauce tends to be mainly vegetables.

For some reason, vegetables don’t pour well. Go figure.

Bake in the oven until almost done.

I used a meat thermometer, stick it right into one of the pieces of chicken and test it.

Then about 15 degrees away from done-ness,  add on the mozzarella cheese. Bake it until it’s a gorgeous golden brown on top, and of course, the chicken is done.

Chicken Parmigiana
Easy chicken parmigiana, perfect for a family dinner. Loaded with veggies!
Author:
Recipe type: main course
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2-4 chicken breasts
  • Crumb Coating:
  • 1 cup of bread crumbs
  • Parmesan cheese
  • 1 tsp oregano
  • 1 tsp pepper
  • ½ tsp salt
  • one egg
  • butter for frying
  • Sauce
  • 1-2 cups of mozzarella cheese
  • 1 large can of crushed tomatoes
  • 2 tsp oregano
  • 1-2 tsp sugar
  • 1 tsp onion powder
  • 1-2 cloves of minced garlic
  • 3-4 cups of chopped vegetables to roast, such as zucchini,onions, mushrooms,carrots
Instructions
  1. Kick the tires and light the fires to 400 for roasting the veggies, and back to 350 to cook the chicken.
  2. Pound the chicken breasts until they are about ½ inch thick.
  3. Combine the crumb coating ingredients. Pat dry your chicken breasts, then dip into the egg, then dredge through the flour mix.
  4. Fry them up in the butter until both sides are golden brown. You aren’t cooking them completely at this time, just giving them a nice crispy coating.
  5. Start combining everything for the sauce. When the vegetables are done, add them in.
  6. Place your chicken in a baking dish that has a cover.
  7. Pour, or in my case, glop on the sauce. My sauce tends to be mainly vegetables.
  8. For some reason, vegetables don’t pour well. Go figure.
  9. Bake in the oven until almost done.
  10. I used a meat thermometer, stick it right into one of the pieces of chicken and test it.
  11. Then about 15 degrees away from done-ness, add on the mozzarella cheese. Bake it until it’s a gorgeous golden brown on top, and of course, the chicken is done.

 

 

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