Chicken Parmigiana
You work hard all week — you deserve some real comfort food.
Author: The Chef
Cuisine: American
Recipe type: Main dish
Ingredients
- 2 boneless, skinless chicken breasts
- ½ cup vegetable oil
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 3 cups tomato sauce
- 1 sprig basil
- 2 eggs, beaten
- 1 cup Italian breadcrumbs
- ½ cup Parmesan cheese, freshly grated
- 4 ounces mozzarella cheese, sliced into coins
- 1 cup Italian breadcrumbs
- 4 ounces mozzarella cheese
- 200 grams (about ½ pounds) thin linguine, cooked
- ¼ cup fresh parsley, chopped
- Salt and pepper
Instructions
- Pound chicken until ⅓-inch thick. Season with salt and pepper.
- Dip chicken in the beaten eggs, then roll in breadcrumbs.
- Heat oil in a large oven-safe skillet. When oil is hot, brown chicken on all sides. Remove and set aside.
- Preheat oven to 350°F.
- Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil, and bring to simmer for 10 minutes. Remove the basil.
- Place chicken in the sauce. Sprinkle Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.
- Serve with linguine, and garnish with parsley.
Watch the recipe video here:
Authentic Chicken Parmigiana Save this recipe: https://taste.md/2bZSTGz
Posted by Tastemade on Monday, January 29, 2018
