I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified

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

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  • 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.

Nutrition Facts

609 calories; 37.6 g total fat; 209 mg cholesterol; 690 mg sodium. 18.6 g carbohydrates; 46.4 g protein; Full Nutrition


Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/23/2012
This is an easy and delicious dish. Read More
(388)

Most helpful critical review

Rating: 1 stars
02/21/2012
We made this recipe tonight and we were very dissapointed. Because of the canned tomatoes and sauteeing the onions and garlic wish gave it a bitter taste this dish has a bad after taste not to mention it needs Italian seasoning. If we ever make this dish again I would use roma tomatoes sautee the onions only until transparent then add the garlic. Read More
(2)
184 Ratings
  • 5 star values: 127
  • 4 star values: 36
  • 3 star values: 14
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
02/23/2012
This is an easy and delicious dish. Read More
(388)
Rating: 5 stars
04/14/2007
I made this last night. It is delicious and easy! We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my immersion blender but the texture is a personal preference. The taste is what counts! I used homemade bread crumbs for the breading. I pounded out the chicken breast fillets a bit and they were done in the 10 minutes stated. I liked not having to transfer it to the oven to complete the cooking and melt the cheeses. The cheese melted beautifully over the hot tomato sauce while the chicken was "resting". My husband raved! I'm throwing out all my other chicken parmigiana recipes. This one is it!! Read More
(165)
Rating: 5 stars
02/18/2008
This was so good! My sauce came out a little thinner than I would have liked so I added a can of tomato paste; that made it perfect. Also I adjusted it a bit so I wouldn't have to do anything when I came home from work. Rather than cook the chicken all the way through I just browned it in the frying pan. Then I transferred it to a casserole dish covered it with the sauce and topped it with the mozzarella cheese. I then covered it and baked it at 350 for about an hour and a half. This worked out great for my situation. Read More
(136)
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Rating: 3 stars
06/21/2007
I can only give this three stars because the sauce was absolutely terrible!!! (sorry no offense). We find can tomatoes are so bitter they are awful. What I did was make the chicken as it says (but without the egg due to allergy) then instead of the sauce I served with Ragu jar speghetti sauce and then the moz cheese and speghetti noodles; then it was a 5/5. Read More
(100)
Rating: 5 stars
03/28/2007
Im not a great fan of Chicken Parmigiana but my husband is. I used this recipe last night and it is absolutely wonderful. The only trouble was i kept taking a spoonfull of the sauce whilst waiting for the chicken to cook. I will definately use this again:D Read More
(52)
Rating: 5 stars
05/25/2007
Awesome recipe. Made this for my wife on our anniversary. Im a chef by trade and I think I'm going to use the idea for the sauce at work. thanks a ton. Read More
(48)
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Rating: 4 stars
02/08/2011
Me likes!!!!! The only change: up the spices in the sauce ( at least 2t garlic add some basil and don't forget good ol' salt 'n peppa) and the breading. I also used a bit more cream in the sauce. I love that it doesn't need an oven or broiler. Have to admit that I sometimes give this a zap under the grill to help if I use sliced Mozzarella. Serve with good crunchy garlic bread.... hmmm what's for supper?? Read More
(48)
Rating: 4 stars
02/05/2008
Gave this recipe a try and was very pleased. Took the hint from Junebug and pounded the chicken a bit and also replaced the sugar with a single packet of Splenda then hit it with the blender. The sauce flavor is quite similar to a traditional marinara sauce I found at Trader Joes. A jar of the sauce makes this a quick and easy recipe. Read More
(34)
Rating: 5 stars
07/07/2007
Delicious and highly recommended! I made two changes. One I used fresh peeled and seeded tomatoes instead of the canned diced tomatoes. Second I used a slice of smoky provolone cheese instead of the mozzarella and parmesan cheese topping but left the parmesan in for the breading. Both changes turned out really well. Thanks for the recipe! Read More
(28)