Chicken Parmigiana Recipe
Chicken breast dusted in Italian Breadcrumbs & Sautéed. Baked with Mozzarella & Sugo. Served with Spaghetti.
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Ingredients
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Chicken Preparation
Sugo (Sauce)
Topping & Spaghetti
Method
Chicken Preparation
- 1
Prepare the Chicken
Preheat the oven to 190°C (375°F). Season the chicken breasts with salt and black pepper.
- 2
Breading the Chicken
Set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, beat the eggs. In the third dish, add the Italian breadcrumbs.
- 3
Coat the Chicken
Dredge each chicken breast in flour, shaking off the excess. Dip into the beaten eggs, then coat evenly with Italian breadcrumbs.
- 4
Sauté the Chicken
In a large skillet over medium heat, heat some olive oil. Add the breaded chicken breasts and sauté until golden brown on both sides, about 4-5 minutes per side.
Sugo (Sauce)
- 5
- 6
Add Tomatoes and Season
Stir in the canned crushed tomatoes, dried oregano, salt, and sugar. Simmer for 15-20 minutes, stirring occasionally.
- 7
Finish the Sauce
Add chopped fresh basil to the sauce and stir well. Remove from heat.
Assembly
- 8
Combine Chicken and Sauce
In a baking dish, place the sautéed chicken breasts. Top each breast with the sugo (sauce) and shredded mozzarella cheese.
- 9
Bake the Chicken
Bake in the preheated oven for 20 minutes, until the cheese is bubbly and golden.
- 10
Cook the Spaghetti
While the chicken is baking, cook the spaghetti according to package instructions. Drain and set aside.
- 11
Serve
Serve the chicken parmigiana over a bed of spaghetti, garnished with grated Parmesan cheese.
