Best Homemade Chicken Parmigiana Recipes

HOMEMADE CHICKEN PARMIGIANA

Homemade Chicken Parmigiana image

I received this recipe several years ago from a family member who swore it was a great romantic meal. She was right. My husband asks me to make this meal every time we have a date night. The quantity of ingredients look intimidating, but don't let them fool you. It's easy and delicious! The whipping cream gives it a creamy texture that you just can't get enough of!

Provided by Jules203

Categories World Cuisine Recipes European Italian

Time 50m

Yield 3

Number Of Ingredients 16

Ingredients

1 tablespoon butter
1 teaspoon minced garlic
⅓ cup minced onion
1 (14.5 ounce) can diced tomatoes with juice
½ teaspoon sugar
¼ cup heavy cream
salt and pepper to taste
⅓ cup fine dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
½ teaspoon dried oregano
1 egg, beaten
2 tablespoons milk
3 (5 ounce) skinless, boneless chicken breast halves
3 tablespoons olive oil
¾ cup shredded Mozzarella cheese
1 tablespoon freshly grated Parmesan cheese

Steps:

Melt butter in a saucepan over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. Pour in diced tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm
Stir together bread crumbs, 2 tablespoons Parmesan cheese, and dried oregano; set aside. In a small bowl, whisk together egg and 2 tablespoons milk until blended. Dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees F (70 degrees C), and the bread crumb crust is golden brown, about 10 minutes.
To serve, spoon sauce over chicken and top with Mozzarella and Parmesan cheeses. Let stand a few minutes until the cheese has melted from the heat of the sauce.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 18.6 g, Cholesterol 209.1 mg, Fat 37.6 g, Fiber 2.1 g, Protein 46.4 g, SaturatedFat 14.6 g, Sodium 690.2 mg, Sugar 6.6 g

MY CHICKEN PARMIGIANA WITH HOMEMADE PASTA SAUCE

My Chicken Parmigiana With Homemade Pasta Sauce image

This is my version of chicken parmigiana. The sweet sauce is what sends this recipe over the top although the chicken parmigiana is excellent as well! I developed this sauce after tasting various versions of my Italian friends' sauces and getting their recipes. My family likes a sweet sauce so if you don't like it sweet, just omit the sugar. I do recommend that you add a little sugar, though, to remove some of the acidity taste from the sauce. Quite frankly, if you don't like a sweet sauce, though, you might be better off trying another recipe because that is why I developed this version. I usually let the sauce simmer for most of the day until I am ready to make the chicken parmigiana. However, the sauce can be ready as fast as an hour if you need it to be. But the longer the sauce simmers, the more delicious and thick it will be! This recipe does make more sauce than is needed for the chicken parmigiana and the side of spaghetti or angel hair, but I just freeze the remaining sauce and use it for another time. This is also the basic recipe I use to serve over any type of pasta. I even use it on pizza!

Provided by CookingONTheSide

Categories Chicken Breast

Time 4h30m

Yield 5 serving(s)

Number Of Ingredients 24

Ingredients

1 -2 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
2 (18 ounce) cans tomato paste
108 ounces water (fill one of the empty tomato paste cans with water 6 times)
2 large bay leaves
1 -2 tablespoon fresh parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh basil, chopped fine
1/4 teaspoon fresh ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 teaspoon garlic powder
1/4 cup granulated sugar (can use more or less depending on how sweet you like your sauce. I actually use at least 1/2 cup)
1/2 cup freshly grated parmesan cheese
1 cup pepperoni, sliced (optional)
5 boneless skinless chicken breasts, cutlets
2 eggs, slightly beaten
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 cup fine dry Italian seasoned breadcrumbs
1/2 cup vegetable oil
3 cups homemade pasta sauce
1/2 cup grated parmesan cheese
8 ounces provolone cheese, sliced

Steps:

Pasta Sauce:.
In dutch oven or large saucepot, heat olive oil over medium heat for about 1-2 minutes.
Add chopped onion and garlic cloves; saute till softened, about 5 minutes (if using pepperoni slices, add here).
Add tomato paste and 6 cans of water, which equals the 108 ounces of water (basically the rule is for every can of tomato paste, you add 3 cups of water).
Bring to a boil and stir until all the tomato paste is dissolved; meanwhile add bay leaves, parsley, oregano, basil, black pepper, red pepper flakes (if using), garlic powder, sugar and parmesan cheese.
Once the sauce has come to a boil, let simmer, uncovered, over medium to medium-low heat, for 3-4 hours or until thickened.
Prepare chicken parmigiana:.
Combine eggs, salt and pepper in bowl; place bread crumbs in another bowl.
Dip chicken into egg mixture, then into bread crumbs.
Heat oil until very hot and brown chicken on both sides.
Remove chicken to shallow baking dish and pour excess oil from pan.
Pour sauce over chicken and sprinkle with parmesan cheese.
Cover and bake 30 minutes at 350 degrees F.
Uncover and place provolone slices on top of chicken and bake 10 minutes more or until cheese is bubbly.
Serve with a side of angel hair pasta topped with the spaghetti sauce.