Yield: 2-4 servings

Chicken Parmigiana ~ The Secret Recipe Club!

Chicken Parmigiana ~ The Secret Recipe Club!

Ingredients

  • 2 large or 4 small boneless skinless chicken breasts, (butterflied and pounded thin)
  • 2 eggs, beaten
  • 3/4 cup breadcrumbs, (I used half Italian and half panko)
  • 3/4 cup grated parmesan, [i]*divided[/i]
  • 1 Tbl. olive oil
  • 2 garlic cloves, crushed, or as desired according to what sauce you're using
  • 1 1/2 cups jarred passata (*I used 1 large jar (3 cups) for two pans - 4 chicken breasts - of my homemade sauce from summer that I froze)
  • 1 tsp. sugar, (omit if using pre-seasoned sauce)
  • 1 tsp. oregano, (omit if using pre-seasoned sauce)
  • 1 (8 oz.) bag shredded mozzarella, (*or slices of fresh mozzarella)

Instructions

  • *Quoting Maxine: "Beat the sh*t out of the chicken breasts (ok – really, it says, place the chicken breasts betwen cling film sheets and bash out with a rolling pin to the thickenss of a 1 pound coin". I had to leave her original instructions in here, because it's just too hilarious! But anyways, tear off a sheet of plastic wrap, sprinkle lightly with water, place a chicken breast on top, sprinkle again with a little water, cover with another sheet of plastic wrap, and pound until nice and thin. Repeat with other three. (*I did cheat and butterfly them first.)
  • One at a time, dip in the egg, then breadcrumbs (mixed with *half* of the parmesan.)
  • Set aside on a plate in the fridge to chill and set. (I used baking sheets).
  • Heat oil and cook garlic for 1 minute.
  • Add passata, sugar and oregano and simmer for 5-10 minutes.
  • Heat oven to 375º.
  • Heat grill pan to high, brush with a little vegetable oil, and cook chicken for 3 - 4 minutes on each side until deep golden browned.
  • Pour sauce into a 13 x 9 baking dish and top with chicken and mozzarella. Sprinkle with the remaining parmesan. (*I used 2 baking dishes.)
  • Bake for 20-30 minutes at 375º until cheese has melted and the sauce is bubbling. (*Time will depend on your mozzarella cheese itself and how thick the slices are).
  • As Maxine says, "Serve with whatever you like, because you are officially an Italian Goddess (honest!)" And I couldn't agree with her more!

    • Notes

    "Passata" isn't available in your area, either? No worries, you can either make my homemade sauce as mentioned above (recipe link provided), or just make my basic "quickie recipe" that I use in a pinch when my summer sauces are all gone: 1 1/2 cups tomato puree* (12 oz.), 1 tsp. dried oregano, 1/2 tsp. dried Italian seasoning, 1/4 tsp. garlic salt, 1/4 tsp. sugar, 1/8 tsp. coarse ground black pepper, 1/8 tsp. garlic powder. (Adjust all to own taste.) This is the amount that you would need for this recipe. Double if you like a lot of sauce, making 4 chicken breasts, and would like to add some sauce to your cooked pasta as I did.
    *For tomato puree, I just use canned whole tomatoes and run them through the food processor or blender with the juice.
    Add all to a small saucepan and simmer until cooked down a little to desired thickness. Keep in mind that the sauce will further thicken during baking time.