Chicken Parmigiana

Chicken Parmigiana is often thought to be a complicated dish that takes a long time to prepare. However, I'm here to tell you that it's pretty easy to make.

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Italian

Keyword: casserole, chicken, pasta

Servings:

Calories: 590kcal

Author: Wendell Troy

Ingredients

2 large chicken breasts boneless
2 tsp sea salt
2 tsp black pepper
1 large egg
0.75 cup breadcrumbs Italian style preferred
8 oz angel hair pasta or pasta of your choice
24 oz marinara sauce
4 slices Mozzarella cheese
0.25 cup Romano cheese shaved or shredded
8 medium basil leaves

Instructions

Preheat the oven to 400°F.
Lay the chicken breasts flat side down on a cutting board. Slice lengthwise to create 4 half-breasts of equal size. Season with salt and pepper. This is the first item in your assembly line.
Break the egg into a large bowl and lightly beat. Place it after the chicken breasts in the assembly line.
Place the breadcrumbs into another large bowl and place after the egg bowl.
Grease or butter the bottom of a 9-inch by 13-inch glass baking dish and set it at the end.
One at a time, dredge each half-breast in the egg, then in the breadcrumbs, then into the baking dish. Be sure to keep them separated in the dish so that they can all receive good browning and crispiness.
Start the process of cooking your pasta of choice so it will be done at about the same time as the chicken.
Place the baking dish in the oven and let bake for 15-20 minutes. It’s okay if they aren’t completely cooked at this point, but they should be pretty close.
Temporarily remove the baking dish from the oven. Pour the sauce equally over the top of each half-breast. Drape the mozzarella slices over each one, then sprinkle the shaved Romano evenly over the top.
Return to the oven and bake for another 10 minutes, until chicken is fully cooked, and the cheeses have developed a golden-brown surface.
Serve over pasta and garnish with basil leaves.

Nutrition