Chicken Parmigiana

Chicken Parmigiana Recipe

Pinit

As you have probably noticed from our blog, the Herb family is very fond of Italian food. I think I could eat Italian food all day, every day! That’s exactly what I had the opportunity to do back in 2007 with Sister Spice and a small group from our college. It was our first international trip and actually my first time ever on an airplane. We had an amazing 3-week trip, visiting Tuscany and the Amalfi Coast. It was wonderful! The food was absolutely fabulous. I’m pretty sure I gained 5 pounds in those 3 weeks!

As a side note, I don’t usually think that Sister Spice and I look anything alike – nor does our own mother, for that matter. But we’ve had people ask before if we are twins! This baffles us. But below is one of the few pictures where I can see how *perhaps* people would think we look alike… thoughts from our readers?

 

Mrs. Herb and Sister Spice in Positano, Italy

Anyway, we absolutely LOVED Italy, and of course Italian food. And I may never be able to cook as good as those Italians do, but that’s not going to stop me from trying!

Chicken Parmigiana

Recipe Ingredients:

• 1 tablespoon butter or margarine
• ½ cup chopped onion (optional – I left this out)
• 1 clove garlic, minced
• 1-2 cups sliced mushrooms (optional)
• 1 – 14.5 ounce can diced tomatoes, undrained
• ½ teaspoon sugar
• 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
• 2 boneless, skinless chicken breasts
• 1/3 cup seasoned fine dry bread crumbs
• ¼ cup Parmesan cheese
• ½ teaspoon dried oregano
• 1 egg, lightly beaten
• 2 Tablespoons milk
• 3 Tablespoons olive oil
• 1/4 cup shredded mozzarella or Italian blend cheese
• Pasta of your choice

Recipe Directions:

In a medium saucepan, melt butter over medium heat. Add garlic (and onion if you want) and cook for 1-2 minutes. Then add the mushrooms (if you choose!) and cook together about 3-5 minutes. Then stir in undrained tomatoes, sugar, and a dash of salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.

Chicken Parmigiana Recipe
While this is simmering, I started boiling a pot of water for the pasta – we used whole wheat spaghetti noodles. Follow the package directions for your pasta.

Pound your chicken breasts until they are about ¼ inch thick – place them on a cutting board or mat, cover with a piece of plastic wrap, and hit them with a mallet (this can be a great stress reliever after a long day at work!) At this point, the recipe says to cut the chicken breasts in two, leaving you with 4 pieces of chicken. I somehow did not see this step, so I just used the 2 full chicken breasts. Either way works!

Heat a large skillet over medium heat and add olive oil. In a shallow bowl, stir together bread crumbs, Parmesan cheese, and oregano. In a second bowl, stir together the egg and the milk.

Chicken Parmigiana Recipe

Dip each piece of chicken into the egg mixture and then into the bread crumb mixture, coating well. Cook the chicken in the olive oil for 2-3 minutes each side until golden brown.

Chicken Parmigiana Recipe

Add pasta to plate and cover with sauce and chicken. Sprinkle with additional Parmesan cheese and shredded cheese as desired!

Chicken Parmigiana Recipe

Pinit

We give this recipe 4.5 out of 5 herbs! Lots of flavor with a few simple ingredients!

Chicken Parmigiana
Author: 
 
Ingredients
  • 1 tablespoon butter or margarine
  • • ½ cup chopped onion (optional – I left this out)
  • • 1 clove garlic, minced
  • • 1-2 cups sliced mushrooms (optional)
  • • 1 – 14.5 ounce can diced tomatoes, undrained
  • • ½ teaspoon sugar
  • • 2 tablespoons chopped fresh basil, or 2 teaspoons dried basil
  • • 2 boneless, skinless chicken breasts
  • • 1/3 cup seasoned fine dry bread crumbs
  • • ¼ cup Parmesan cheese
  • • ½ teaspoon dried oregano
  • • 1 egg, lightly beaten
  • • 2 Tablespoons milk
  • • 3 Tablespoons olive oil
  • • 1/4 cup shredded mozzarella or Italian blend cheese
  • • Pasta of your choice
Instructions
  1. In a medium saucepan, melt butter over medium heat. Add garlic (and onion if you want) and cook for 1-2 minutes.
  2. Add the mushrooms (if you choose!) and cook together about 3-5 minutes.
  3. Stir in undrained tomatoes, sugar, and a dash of salt and pepper.
  4. Bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, stirring occasionally.
  5. While this is simmering, start boiling a pot of water for the pasta. Follow the package directions for your pasta.
  6. Pound the chicken breasts until they are about ¼ inch thick – place them on a cutting board or mat, cover with a piece of plastic wrap, and hit them with a mallet.
  7. Cut the chicken breasts in two.
  8. Heat a large skillet over medium heat and add olive oil.
  9. In a shallow bowl, stir together bread crumbs, Parmesan cheese, and oregano. In a second bowl, stir together the egg and the milk.
  10. Dip each piece of chicken into the egg mixture and then into the bread crumb mixture, coating well.
  11. Cook the chicken in the olive oil for 2-3 minutes each side until golden brown.
  12. Add pasta to plate and cover with sauce and chicken.
  13. Sprinkle with additional Parmesan cheese and shredded cheese as desired!

 


Get delicious recipes
automatically by email:

If you would like to learn how to start
a food blog, visit here: Food Blog Resources Page


Where to next? Check out a Top Article



Both comments and pings are currently closed.

Comments are closed.

Designed by Free Wordpress Themes and Sponsored by Curry and Spice