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Chicken Parmigiana

4.6
(20)
Chicken Parmigiana
Servings:
2
Ready In:
55 minutes
Prep Time:
10 minutes
Cook Time:
45 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 1 egg, beaten
  • 1/3 (cup) dry bread crumbs
  • 2 skinless, boneless chicken breast halves
  • 1 (16.0 ounce jar) spaghetti sauce
  • 1/4 (cup) mozzarella cheese, shredded
  • 1/4 (cup) Parmesan cheese, grated

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  2. Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 30 minutes, or until no longer pink.
  3. Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top of chicken and return to the oven. Bake chicken for an additional 15 minutes, or until sauce is hot and cheese is melted.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
219
Total Fat
8g
Saturated Fat
3g
Cholesterol
102mg
Sodium
488mg
Carbohydrate
15g
Dietary Fiber
1g
Sugars
3g
Protein
21g
Vitamin A
1%
Vitamin C
1%
Calcium
18%
Iron
7%
Potassium
121mg

Comments

  • Ryan
    Ryan

    Awesome recipe! any ideas how to get more breadcrumbs to stick to the chicken? I was thinking after applying the first coating of re-dipping into the egg and breadcrumbs a second time.... any thoughts?

    about 1 year ago
  • Donna (Food on the Table)
    Donna (Food on the Table)

    I've got two thoughts on that front, Katherine. First, make sure that your chicken is good and cold before you begin the breading process. Second, you may want to dredge the chicken in flour before dipping into the egg, which will make for a more substantial batter because the egg will adhere better. Also, just make sure your egg is very well whisked before dipping. :-)

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    @Katherine- Donna shared some great tips but I had a few more I wanted to add! When I bread chicken, pork, or fish; in bread crumbs, crushed nuts etc., I have found that dipping the chicken in mayo, mustard, sour cream, yogurt, etc. helps the breading element stick better than with an egg mixture. Also it helps to let the chicken sit for 5-10 minutes in the bread coating before cooking it, to help the bread coating bind to the chicken.

    about 1 year ago
  • Ryan
    Ryan

    Freaking awesome!!!

    about 1 year ago
  • Sharlene
    Sharlene

    Cooked the chicken in a baking dish from beginning, and just poured sauce around and over chicken during last 10-15 minutes of cooking. Served with pasta and asparagus.

    about 1 year ago
  • I am never good at coating chicken either. In addition, I'm usually in a huge hurry at dinner and like the simplest and least messy route...so for me the solution is shake and bake!

    10 months ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    Donna and Chef Heather are right...anytime you are breading something, if you coat it in a light dusting of flour THEN into your egg followed by the bread crumbs it will stick much better.

    10 months ago
  • Stacy
    Stacy

    My family loved it!

    5 months ago
  • Karyn
    Karyn

    my shortcut is to substitute 3 tbps mayo for the egg. breadcrumbs stick well and the mayo helps the chicken stay nice & juicy. love this easy favorite!

    4 months ago

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