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Pollo Parmigiana ( Aka Chicken Parmesan)
At a Glance
- Total
- 1 hr 50 min
- Servings
- 4.00 - serving(s)
Categories
- Main Course
- Pasta
- Italian-American
- Baking
- Stovetop
Allergens
- Eggs
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pollo Parmigiana ( Aka Chicken Parmesan) brings together 4 boneless skinless chicken breasts, sliced to make 8 then pounded flat, 2 (28 ounce) cans crushed roma tomatoes, parmesan cheese in a practical dish for home cooking. It takes about 1 hr 50 min to prepare and cook. It makes approximately 4 servings.
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Equipment
Skillet, saucepan, casserole dish, oven, pot
Ingredients
- 4 boneless skinless chicken breasts, sliced to make 8 then pounded flat
- 2 (28 ounce) cans crushed roma tomatoes
- parmesan cheese
- mozzarella cheese (shredded)
- 1 1/2 teaspoons basil
- 2 teaspoons salt
- 3 -5 garlic cloves (minced or crushed)
- breadcrumbs
- oil
- 2 eggs, beaten
- spaghetti noodles
- 1 tablespoon olive oil
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Instructions
MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil.
About 1 minute.
Add tomatoes, salt and basil.
Let simmer for about a hour.
CHICKEN: Salt chicken very little.
Mix about 2-3 tablespoons parmesan cheese in the egg.
Dip each breast into egg then dust with bread crumbs.
Fry in skillet in enough oil to coat the skillet.
Be careful not to burn.
Brown on a low to medium heat on both sides until chicken is done.
Cook spaghetti according to directions.
PREHEAT OVEN 375°.
In casserole dish place chicken flat.
Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top.
Bake until cheese is melted.
Serve over noodles with more sauce.
Garnish with parmesan cheese.
**For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!
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