Chicken Parmigiana with Marinara

Monday, June 13, 2011

Chicken Parmigiana is a favorite in our home, a true classic Italian American dish. This is the way mom made it. Served with angel hair pasta on the side.

Leftovers are great in a sub sandwich also!

this is chicken baked with mozzarella cheese and tomato sauce.

this is chicken baked with mozzarella cheese and tomato sauce.

this is chicken baked with mozzarella cheese and tomato sauce.

A classic Italian meal! Chicken Parmigiana

One of my families favorite dishes I make is this Chicken Parmigiana with Marinara.

We love the simple sauce and this chicken parmigiana baked with melted mozzarella. The sauce is delicious over spaghetti or angel hair pasta.

Through the years, I have always been told this is an Italian American dish, started her in America. Not found in Italy.

Chicken dishes are often separated from the pasta on the plate and not with traditional pasta sauce on top.

We love this dish and make it at least once a month and no matter where it started it's a hearty delicious Italian American dish that everyone asks for time and time again.

My mom made chicken often. Most of the time we would have chicken in a stew form or cutlets with lemon on them.

Rarely would she prepare this dish. Italian American restaurants almost always have this on their menus. My family even orders it out at times, when were are all out to dinner.

During the month whenever we even have leftover chicken cutlets fried or baked, they make a great sandwich with melted mozzarella cheese. Leftovers are always welcome here.

cheese, chicken parmigiana, marinara, sauce


prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins


4 boneless, skinless chicken breasts, sliced lengthwise in half

Salt and freshly ground black pepper

2 cups all-purpose flour, mixed and seasoned 1/2 teaspoon each with salt, pepper , garlic powder and oregano , place in a zip lock bag

2 large eggs, beaten with 2 tablespoons water

2 cups Italian flavored bread crumb

1/4 cup grated cheese mixed into the bread crumbs

1 cup canola or vegetable oil (you can mix some olive oil with either one as well)

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan for the top

shredded mozzarella cheese

Fresh basil or parsley leaves, for garnish

4 cups or more fresh or store bought marinara sauce CLICK HERE FOR RECIPE

Optional: add 1/4 cup burgundy wine to the sauce mix together and pour around the chicken.


Preheat oven to 400 degrees F.
Cut chicken in 1/4 thick slices, using a meat pounder, thin them slightly. Dredge each breast in the seasoned flour , dip in egg back into egg then into the bread crumb mixture.
Add chicken to hot oil and brown on both side. Cook until golden brown on both sides around 2 minutes on each side. Transfer to a baking pan that's around 2 inches deep. I line with tin foil and spray with cooking oil. To each chicken breast spoon some tomato sauce on top, sprinkle generously with shredded mozzarella, a little fresh or dried parsley and oregano and about a tablespoon of Parmesan on top of each piece.

Bake in the oven until the chicken is cooked through and the cheese is melted, about 15 minutes on 400 degrees. Remove from the oven and garnish with basil or parsley leaves. Serve with Angel hair, linguine or pasta of your choice.

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