Jan 10, 2011

Chicken Parmigiana



Have you ever wanted to go it Italy? Why not take a quick trip there tonight by serving this Italian favorite Chicken Parmigiana. This classic dish has crunchy, golden chicken breast with bright red and flavorful sauce and cheese sprinkled on top. Every time I have this meal it takes me back to my days when I was studying in Chicago. Chicago has many fine Italian restaurants and my friends and I used to love to dine during the weekends and this was one of the recipes I would regularly order. That is the beauty of food it can always take you back to a fond time you previously had.

1 small onion, chopped
2 garlic cloves, minced
1 tablespoon butter
1 (14.5 ounce) can diced tomatoes, undrained
1/2 teaspoon sugar
1/8 teaspoon salt
dash of pepper
1 teaspoon dried basil
5 chicken breast, boneless and skinless
1/3 cup seasoned fine dry bread crumbs
3 tablespoons grated Parmesan cheese
1/2 teaspoon dried oregano, crushed
1 beaten egg
2 tablespoons milk
3 tablespoons olive oil or cooking oil
1/4 cup shredded cheese
1 tablespoon grated Parmesan cheese

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.

3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

4. Spoon sauce over chicken. Top with shredded cheese and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

Yields: 4 servings

6 fabulous comments:

Mary said...

Noor, this sounds wonderful. I love the recipes and the food you feature here. I hope you are having a great day. Blessings...Mary

Noor said...

Thank you so much Mary your so kind. I am having a nice day and I hope that you are as well.

://: Heni ://: said...

mmm tasty Noor!

halo said...

Wow that looks really good. thanks for the recipe. Check out other chicken parmigiana recipes here at Best Chicken Parmigiana Recipe

hiswonderwoman06 said...

Thanks for the recipe! I tried it out today and it was yummy! I was hesistant to cook it in the skillet (sometimes my chicken doesn't get cooked well enough). But I did. The only problem for some of them was that the taste of oil was sort of strong.

I made spaghetti with it and placed the chicken on top of it. I also made a homemade ceasar salad as a side. Came out real good.

Noor said...

What oil do you use? I only use sunflower and just enough to cook it in. Sunflower has not taste and that is why I use it. You should try that. But I am glad you liked it :)