Chicken Parmigiana

3
Servings
30m
Prep Time
70m
Cook Time
1h 40m
Ready In


"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 recipe yields 3 servings
OK
  • FOR SAUCE

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 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 & Variations


  • Cooked pasta

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