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Chicken Parmesan

Posted Mar 19 2013 1:54pm


I realized I haven’t created anything new in a while, recipe wise…
I guess that’s what happens when your too tired to cook!
Seriously, these pool workouts, KICK MY ASS.
So, yesterday I decided to whip up something new.
Although Chicken Parmesan is pretty common, I have never made it.
I think after living in Long Island and eating some of the most amazing Italian food ever…
I thought, I couldn’t possibly make something comparable.
I was soooo wrong.
My Chicken Parm was beyond delicious last night.
How good?
I ate some for breakfast this morning.

chef corey

Chicken Parmesan

  • 3 large boneless, skinless chicken breasts, pounded thin
  • 2 large eggs, beaten with 1 tablespoons water and seasoned with salt and pepper
  • 1 cup whole wheat flour flour, seasoned with salt and pepper
  • ½ cup panko bread crumbs
  • ½ cup Italian bread crumbs
  • 2 Tbsp olive oil
  • ¾ cup shredded mozzarella
  • ¼ cup freshly grated Parmesan
  • Tomato Sauce – see below for my recipe
  • Fresh basil or parsley leaves, for garnish

  1. Preheat oven to 400 degrees F.
  2. Season chicken on both sides with salt and pepper.
  3. Dredge each breast in the egg, then breading mixture and tap off excess.
  4. Heat oil in large sauté pan and heat over high heat until almost smoking.
  5. Add chicken breasts and cook until golden brown on both sides, about 2 minutes per side.
  6. Transfer to a baking dish and top breasts with tomato sauce, mozzarella, salt and pepper and Parmesan on top.
  7. Bake in the oven until the chicken is cooked through and the cheese is melted, about 7 minutes.
  8. Turn oven to broil and cook until cheese is bubbly on top.
  9. Remove from the oven and garnish with basil leaves.








  • 1 Tbsp olive oil
  • 1 large shallot, finely chopped
  • 2 cloves garlic, smashed with some kosher salt to make a paste
  • 2 16 oz cans garlic diced tomatoes and their juices
  • 1 small can tomato sauce
  • 1 small can tomato paste
  • 1 bay leaf
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1/4 cup red wine
  • 1 Tbsp sugar
  • Salt and freshly ground pepper

Heat olive oil in a medium saucepan over medium heat.
Food process the shallot, garlic, tomatoes, sauce, paste and spices.
Add tomato blend to pan and bring to boil.
Add bay leaf, sugar and wine, cook for 10 minutes and remove bay leaf.
Reduce heat, season, to taste, with salt and pepper and simmer for another 30 minutes to thicken.


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