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Chicken Parmigiana


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  • 4 boneless chicken breasts
  • salt
  • pepper
  • garlic powder
  • italian bread crumbs
  • 3 eggs
  • EVOO
  • 2 jars mushroom spaghetti sauce
  • 4 slice mozarella or provolone cheese
  • angel hair pasta


Servings 4


Step 1

Season chicken with salt, pepper and garlic. Pour bread crumbs in a shallow bowl and break eggs into second shallow bowl with water. Coat chicken in eggwash then in breadcrumbs. Heat EVOO in large skillet and place coated chicken in skillet. Cook until both sides are browned.

Spread some sauce in the bottom of a 9x13 casserole dish. Place chicken on sauce and cook at 425 for 30 minutes. Spoon remaining sauce over chicken, cover with cheese slices and cook until cheese has melted.

Cook pasta with salt and EVOO.

Drain pasta, add chicken and spoon extra sauce over both.


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