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Chicken Parmigiana Classica!


4 large tomatoes (seeded and chopped)
1 6oz. can tomato paste
1/4 c. red wine (or red wine vinegar)
3 c. chicken stock
EVOO (Extra Virgin Olive Oil)
S & P (to taste)
1/8 tsp. chili powder
1/8 tsp. dried oregano
1 tsp. fresh basil (finely chopped)
6 cloves garlic (chopped)
1 shallot (chopped)

In medium-high heat, swirl twice around pan EVOO and aprx. 2 tbsp. butter. Add garlic, shallots and lightly mince. (DON NOT BURN!). Add in tomatoes, paste, red wine, stock and bring to rolling boil. Add in chili powder, oregano, S&P, and basil; reduce heat to simmer, allowing sauce to thicken.

4 Chicken filets (or slice from chicken breast about 3/4" thick slices, pound down)
seasoned bread crumbs
grated parmesan cheese
8 oz. mozarella (sliced)
1/4 tsp. ground white pepper
1 egg
1/4 c. milk
fresh basil
Pasta of choice

Pre-heat oven to 350 degrees.

On high heat, swirl three times around pan EVOO and aprx. 3 tbsp. butter. Whisk egg, milk together in shallow dish. Combine even parts crumbs, parm, and 1/4 tsp. ground pepper in other separate shallow dish. Dip chicken in egg, then crumb mix, and drop in HOT pan 3-4 minutes per side or til brown. (2 filets at a time for even browning!) Place in baking dish, top filets with mozarella, pour tomato sauce over chicken, and top with any remaining parmesan. Bake in oven for 25-30 minutes. During bake, boil your favorite pasta in salted water til al dente.

Remove chicken from oven and top with shredded basil leaves to wilt over naturally and then plate with your pasta!


Submitted by: Monique on June 28, 2011, 12:30 am

This recipe is included in 3 recipe books.
Avg Rating: (2 votes)
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