Chicken Parmigiana Recipe


Nutrition

Cal/Serving: 843
Daily Value: 42%
Servings: 3

Low-Carb
Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat55g85%
Saturated21g105%
Trans0g0%
Carbs24g8%
Fiber3g12%
Sugars7g0%
Protein62g125%
Cholesterol175mg58%
Sodium1424mg59%
Calcium831mg83%
Magnesium96mg24%
Potassium823mg24%
Iron5mg26%
Zinc5mg32%
Vitamin A1084IU22%
Vitamin C18mg30%
Thiamin (B1)0mg25%
Riboflavin (B2)1mg35%
Niacin (B3)18mg88%
Vitamin B61mg55%
Folic Acid (B9)48µg12%
Vitamin B123µg44%
Vitamin D1µg0%
Vitamin E4mg21%
Vitamin K20µg25%
Fatty acids, total monounsaturated25g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Chicken Parmigiana
Yasmin Fahr

A cheesy, tomato sauce-covered comfort food, this recipe is best served with a side of pasta. This variation of the recipe is a little lighter than traditional chicken parmigiana but it's just as tasty (I promise). 

3.23158
Ratings190

INGREDIENTS

  • 3 1/2 tablespoons olive oil
  • 1 clove garlic, minced or grated with a Microplane
  • Pinch of red chile flakes, plus more to taste
  • One 20-ounce can whole, peeled tomatoes
  • Salt and pepper, to taste
  • 4 Chicken cutlets (or 2 chicken breasts sliced in half horizontally)
  • Pinch of dried oregano
  • One 8-ounce ball mozzarella, roughly torn
  • 3/4 cup fresh grated Parmigiano-Reggiano, plus more as needed
  • 1/2 cup breadcrumbs

DIRECTIONS

In a wide, straight-sided skillet over medium-high heat, add 2 tablespoons of the olive oil. When hot, add the garlic and red chile flakes and cook until just before the garlic browns, about 1 minute. Then add the tomatoes, breaking them up with a spoon. Season with salt and pepper and bring to a simmer. Cook for about 15-20 minutes, or until it's reached your desired consistency and taste. 

Preheat the oven to 400 degrees.

Season the chicken cutlets with salt, pepper, and the 1 1/2 tablespoons of olive oil. In a heavy skillet or cast-iron pan, cook the chicken pieces (in batches if necessary) for about 2 minutes on each side. Then, in a baking pan, place a layer of the tomato sauce on the bottom. Add the chicken pieces, then top with a generous layer of mozzarella, Parmigiano-Reggiano, and the breadcrumbs. Spoon the remaining tomato sauce on top, and add another layer of the Parmigiano if desired. 

Cook in the oven for about 10-12 minutes, until the cheese has melted and the chicken has cooked through. Serve with a side of pasta if desired. 

Recipe Details

Servings: 3
Total time: 30-40 minutes
Cuisine: Italian

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1 Comments

chefdon's picture

I would eat this !

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