Chicken Parmigiana(12 Servings) Recipe

Name: Chicken Parmigiana(12 Servings)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 whole chicken breasts, skinned, boned and split (flatten between sheets of wax paper to 1/4-inch); flour; 3 eggs, beaten; 2 to 2 3/4 c. coarse crumbs (from buttery crackers); 3 medium onions, chopped; 3 medium cloves garlic, minced; 1 can whole peeled tomatoes, chopped (28 oz.); 1/3 c. dry sherry or red wine; 1 bay leaf, finely crushed; 1/2 tsp. dry leaf oregano; 1 lb. Mozzarella cheese, sliced; Parmesan cheese

Servings: persons

6 whole chicken breasts, skinned, boned and split (flatten between sheets of wax paper to 1/4-inch)
flour
3 eggs, beaten
2 to 2 3/4 c. coarse crumbs (from buttery crackers)
3 medium onions, chopped
3 medium cloves garlic, minced
1 can whole peeled tomatoes, chopped (28 oz.)
1/3 c. dry sherry or red wine
1 bay leaf, finely crushed
1/2 tsp. dry leaf oregano
1 lb. Mozzarella cheese, sliced
Parmesan cheese

1
In a large enough frying pan, add 2 teaspoons olive oil and saute onions and garlic until golden.
2
Add tomatoes, sherry, bay leaf, oregano and salt to taste.
3
Bring to boil, then simmer, stirring occasionally for 10 minutes.
4
Season breast with salt and pepper; dip in flour, then eggs followed by the cracker crumbs. Brown breasts in cooking oil until brown on both sides.
5
Keep warm, if necessary in a warm oven.
6
Spoon some of the sauce in baking dish (9 x 13 x 2-inch).
7
Lay a breast down at one end of baking dish.
8
Top with a little sauce, then Mozzarella, a little sauce and a sprinkle of Parmesan cheese over all.
9
Repeat, leaving some sauce to top and sprinkling more Parmesan cheese over all.
10
Bake 15 minutes in oven at 400u00b0 (9 x 13 x 2-inch) or until heated through and brown somewhat on top.

805

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 whole chicken breasts, skinned, boned and split (flatten between sheets of wax paper to 1/4-inch), flour, 3 eggs, beaten, 2 to 2 3/4 c. coarse crumbs (from buttery crackers), and more.

Yes, Chicken Parmigiana(12 Servings) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Parmigiana(12 Servings)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions