Chicken Parmigiana
Recipe: #34412
February 26, 2020
Categories: Chicken, Cheese, Parmesan, Italian, Oven Bake No Eggs, Canned Tomatoes, Bone-in Pieces, Chicken Dinner, Italian Dinner, more
"This is a modification of a larger recipe. The chicken used does not have to be breast. Drumsticks, wings, etc., can be used as well."
Original is 3 servings
Ingredients
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- FOR SAUCE
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Nutritional
- Serving Size: 1 (418.9 g)
- Calories 495.7
- Total Fat - 12.7 g
- Saturated Fat - 4 g
- Cholesterol - 198.3 mg
- Sodium - 933.7 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 2.7 g
- Sugars - 5.5 g
- Protein - 76.1 g
- Calcium - 190 mg
- Iron - 3.7 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
For the sauce, strain the tomatoes and add the tomato paste, the ¼ teaspoon salt, onion, and sugar.
Step 2
Bring to a boil and simmer gently 15-20 minutes.
Step 3
Heat oven to 425' F.
Step 4
For the breading, mix the Parmesan, bread crumbs, the ½ teaspoon salt, paprika, and pepper, and add the seasonings to taste.
Step 5
Melt margarine in 13"x9"x2" (or smaller) baking dish in oven.
Step 6
Coat chicken with breading and put skin side down in pan.
Step 7
Bake 35 minutes.
Step 8
Turn and bake about 15 minutes longer.
Step 9
Serve with sauce on top over pasta.
Tips
- Cooked pasta
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