Chicken Parmigiana

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  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup vegetable oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups tomato sauce
  • 1 sprig basil
  • ½ cup freshly grated parmesan cheese
  • 4 ounces mozzarella cheese
  • ¼ cup fresh parsley, chopped
  • ½ pound thin linguine, cooked (I use whole wheat)


Pound chicken until 1-inch thick. Season with salt and pepper.

Dip the chicken in the beaten eggs, then roll in breadcrumbs.

Heat oil in a large oven-safe skillet. 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 the 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.

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