*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!!
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.
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.
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
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??
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.
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!
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Homemade Chicken Parmigiana
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