Chicken Parmesan
A satisfying, family-friendly dish that’s great for company, too!
Adapted from Bon Appetit
Adapted from Bon Appetit
Recipe - NAVARRE
Chicken Parmesan
Prep Time15 Minutes
Servings5
Cook Time90 Minutes
Ingredients
FOR THE BASIC TOMATO SAUCE: 2 tablespoons extra-virgin olive oil
¾ cup chopped onions
2 garlic cloves, minced
â…“ cup coarsely grated peeled carrots
1 ½ tablespoons chopped fresh thyme
1 - 28-ounce can peeled whole tomatoes in juice
FOR THE CHICKEN: 5 boneless skinless chicken breast halves
1 ½ cups bread crumbs
1 large egg
½ cup all-purpose flour
2-3 tablespoons olive oil (more if needed)
1 ½ cups coarsely grated well-drained fresh water-packed mozzarella, divided (or substitute regular mozzarella cheese)
½ cup freshly grated Parmesan cheese
1 tablespoon chopped fresh Italian parsley
½ tablespoon chopped fresh marjoram
Directions
- FOR THE TOMATO SAUCE: Heat olive oil in large saucepan over medium-high heat.
- Add onions and garlic; sauté until onions are soft and golden, about 10 minutes.
- Add carrots and thyme; sauté until carrots are soft, about 5 minutes.
- Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork.
- Reduce heat to medium-low; simmer until sauce thickens and is reduced to about 2 cups, about 1 hour. Season sauce to taste with salt and pepper.
- Make-ahead instructions: Sauce can be made 1 day ahead. Cool slightly after cooking. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.
- FOR THE CHICKEN: Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to â…“-inch thickness. Sprinkle both sides of chicken with salt and pepper.
- Spread breadcrumbs on plate. Whisk egg in medium bowl. Spread flour on another plate.
- Coat both sides of chicken with flour, then eggs, then breadcrumbs.
- Heat oven to 350 F.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Add chicken to skillet (in batches, if necessary) and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter.
- Spread a layer of sauce over bottom of 15x10x2-inch glass baking dish.
- Arrange chicken over sauce. Spoon remaining sauce over. Sprinkle mozzarella, Parmesan, and Pecorino on top of chicken. Continue to repeat layers until all chicken is used.
- Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram and serve.
TIP: You can make the sauce one day ahead of time, or just skip the homemade sauce and use your favorite L&B jarred pasta sauce instead.
15 minutes
Prep Time
90 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Yellow Onions, 0.5 Pound
$1.15 avg/ea$2.29/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
Our Family Whole Peeled Tomatoes, 28 Ounce
$2.59$0.09/oz
Bell & Evans Boneless Skinless Chicken Breasts, 1.38 Pound
$12.41 avg/ea$8.99/lb
Our Family Plain Bread Crumbs, 15 Ounce
$3.59$0.24/oz
L&B Pasture Raised Organic Large Brown Eggs, 12 Each
$5.99$0.50 each
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
BelGioioso Sliced Fresh Mozzarella Cheese Log, 8 Ounce
Huge Deal
$3.99 was $4.99$0.50/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$29.99/lb$29.99/lb
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Fresh Marjoram, 0.75 Ounce
$3.49$4.65/oz
Directions
- FOR THE TOMATO SAUCE: Heat olive oil in large saucepan over medium-high heat.
- Add onions and garlic; sauté until onions are soft and golden, about 10 minutes.
- Add carrots and thyme; sauté until carrots are soft, about 5 minutes.
- Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork.
- Reduce heat to medium-low; simmer until sauce thickens and is reduced to about 2 cups, about 1 hour. Season sauce to taste with salt and pepper.
- Make-ahead instructions: Sauce can be made 1 day ahead. Cool slightly after cooking. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.
- FOR THE CHICKEN: Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to â…“-inch thickness. Sprinkle both sides of chicken with salt and pepper.
- Spread breadcrumbs on plate. Whisk egg in medium bowl. Spread flour on another plate.
- Coat both sides of chicken with flour, then eggs, then breadcrumbs.
- Heat oven to 350 F.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
- Add chicken to skillet (in batches, if necessary) and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter.
- Spread a layer of sauce over bottom of 15x10x2-inch glass baking dish.
- Arrange chicken over sauce. Spoon remaining sauce over. Sprinkle mozzarella, Parmesan, and Pecorino on top of chicken. Continue to repeat layers until all chicken is used.
- Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram and serve.
TIP: You can make the sauce one day ahead of time, or just skip the homemade sauce and use your favorite L&B jarred pasta sauce instead.