POLLO PARMIGIANA ( AKA CHICKEN PARMESAN)

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Pollo Parmigiana ( Aka Chicken Parmesan) image

Another restaurant favorite of mine and my family. I usually double the sauce recipe and freeze for later use. The fried chicken pieces also freeze well for a quick dinner later!

Provided by Shawn C

Categories     Very Low Carbs

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breasts, sliced to make 8 then pounded flat
2 (28 ounce) cans crushed roma tomatoes
parmesan cheese
mozzarella cheese (shredded)
1 1/2 teaspoons basil
2 teaspoons salt
3 -5 garlic cloves (minced or crushed)
breadcrumbs
oil
2 eggs, beaten
spaghetti noodles
1 tablespoon olive oil

Steps:

  • MARINARA SAUCE: cook garlic slowly in 1 tablespoon olive oil.
  • About 1 minute.
  • Add tomatoes, salt and basil.
  • Let simmer for about a hour.
  • CHICKEN: Salt chicken very little.
  • Mix about 2-3 tablespoons parmesan cheese in the egg.
  • Dip each breast into egg then dust with bread crumbs.
  • Fry in skillet in enough oil to coat the skillet.
  • Be careful not to burn.
  • Brown on a low to medium heat on both sides until chicken is done.
  • Cook spaghetti according to directions.
  • PREHEAT OVEN 375°.
  • In casserole dish place chicken flat.
  • Ladle 1 or 2 spoonfuls of sauce on top of each breast put desired amount of grated mozzarella on top.
  • Bake until cheese is melted.
  • Serve over noodles with more sauce.
  • Garnish with parmesan cheese.
  • **For added ZIP: Squeeze fresh lemon juice over chicken before you put on the sauce and into the oven!

Nutrition Facts : Calories 275.5, Fat 9.6, SaturatedFat 2, Cholesterol 168.5, Sodium 1355.6, Carbohydrate 16.5, Fiber 4.8, Sugar 10.6, Protein 31.9

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