Homemade Chicken Parmigiana recipe
All Recipes World Cuisine Recipes European Italian
Ingredients
- 1 tablespoon butter 1 teaspoon minced garlic ⅓ cup minced onion 1 (14.5 ounce) can diced tomatoes with juice ½ teaspoon sugar ¼ cup heavy cream salt and pepper to taste ⅓ cup fine dry bread crumbs 2 tablespoons freshly grated Parmesan cheese ½ teaspoon dried oregano 1 egg, beaten 2 tablespoons milk 3 (5 ounce) skinless, boneless chicken breast halves 3 tablespoons olive oil ¾ cup shredded Mozzarella cheese 1 tablespoon freshly grated Parmesan cheese
Nutrition Info
- 609.2 caloriescarbohydrate: 18.6 gcholesterol: 209.1 mgfat: 37.6 gfiber: 2.1 gprotein: 46.4 gsaturatedFat: 14.6 gservingSize: -sodium: 690.2 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Homemade Chicken Parmigiana
Directions
-
Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano, set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.