Most everyone has their own chicken parmigiana recipe but every so often, I come across someone who has never made this mouth-watering chicken dish. What gets me is that this just so basic, its a total wonder how some people think chicken parm is intimidating to make and at the same time, that there are so many different versions.

I am truly my father’s daughter and aside from our shared affinity for rice pudding, peanut butter, and potato chips, my mom can attest that chicken parm is, hands-down, our numero uno favorite meal. (In fact, when my dad eats at seafood restaurants, he orders chicken parm rather than seafood – and does that make my mom steam!) I can’t count the number of times this has appeared on my parent’s dinner table, although usually only for special occasions, and to this day as I turn 29 years old this year, my mom still makes this for my birthday dinner when they celebrate with me.

While growing up, I have spent a lot of time watching this meal be prepared and have since incorporated many of my parent’s methods into my own recipe, while adding some ideas that I’ve picked up along the way in an effort to personalize an already fantastic meal. So…here’s my very special version…

Chicken Parmigiana

  • 2 boneless, skinless chicken breasts, pounded to about 1/2 inch
  • 1 egg
  • dash of water
  • 1 cup Italian bread crumbs
  • 1/2 cup flour
  • olive oil
  • sliced mozzarella cheese
  • 3 cups (approx) spaghetti sauce (either jarred or homemade), heated
  • freshly grated Parmesan cheese

Pre-heat oven to 350 degrees.

Heat olive oil (about 1/4 inch deep) in a heavy fry or saute pan. In 2 shallow bowls, beat an egg with a dash of water in one bowl, and combine bread crumbs and flour in the second bowl. Dip and coat chicken breasts in egg then dredge in bread crumb and flour mixture, pressing mixture onto chicken. Carefully place in hot oil. Cook until chicken is browned, then turn and brown the other side. When both sides are browned, carefully remove chicken and place on a paper towel on a plate to drain.

Cover the bottom of a 9×9 glass oven-safe dish with some sauce. Place drained chicken on top of sauce. Top with more sauce (reserving some for a side of spaghetti), Parmesan cheese, then sliced mozzarella. Cover loosely with aluminum foil and bake for 10 minutes, then remove foil and bake for an additional 5-8 minutes or until cheese is bubbly.

Prep time: 10-15 minutes

Cook time: 25 minutes

Serves: 2

P.S. – Please excuse the picture- it is a little dark and I let the cheese brown for a minute too long this time. 🙂

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