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Homemade Chicken Parmigiana

SUBMITTED BY: Jules203 PHOTO BY: Vicky Lynn

"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!"

RECIPE RATING:

Read Reviews (45)

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PREP TIME	20 Min
COOK TIME	30 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon butter
1 teaspoon minced garlic
1/3 cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
1/2 teaspoon sugar
1/4 cup heavy cream
salt and pepper to taste
1/3 cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
3/4 cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese

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
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.

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REVIEWS

Reviewed on Mar. 20, 2007 by Ms.Troiano

This is a great recipes, everyone in my house love it!, I have been making a lot of recipes... MORE

Reviewed on Jun. 21, 2007 by Peekie

I can only give this three stars because the sauce was absolutely terrible!!! (sorry, no... MORE

Reviewed on Apr. 14, 2007 by junebug

I made this last night. It is delicious and easy! We liked it better than any of the other... MORE

Reviewed on May 25, 2007 by JACKBYTOR

Awesome recipe. Made this for my wife on our anniversary. Im a chef by trade and I think I'm... MORE

Reviewed on Mar. 28, 2007 by QT

Im not a great fan of Chicken Parmigiana but my husband is. I used this recipe last night and... MORE

Reviewed on Jul. 6, 2007 by swingbear

Delicious, and highly recommended! I made two changes. One, I used fresh, peeled and seeded... MORE

Reviewed on Feb. 18, 2008 by amandamay83

This was so good! My sauce came out a little thinner than I would have liked, so I added a... MORE

Reviewed on Dec. 5, 2007 by MrsRPM

My 11 year old daughter, who wants to be a chef, decided that this would be her first recipe... MORE

Reviewed on Sep. 28, 2007 by Lindsay

This tastes like something from a restaurant! The sauce has wonderful flavor and I love the... MORE

Reviewed on Jun. 21

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