"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Parmigiana Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Parmigiana, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

greg lull
Added: Friday, January 9, 2009


Preheat oven to 375
1 lb. boneless, skinless chicken breast
3 c. Italian seasoned bread crumbs
1 c. all-purpose flour
1 c. Egg Beaters (or egg whites)
1 28 oz. can of Pastene ground peeled tomatoes
1 26 oz. can of your favorite spaghetti sauce
2 T. olive oil
1 c. shredded mozzarella cheese
1 lb. spaghetti cooked, drained

Trim and fillet chicken breasts or pound to 1/4" thinness
Arrange crumbs, flour and egg whites in three shallow dishes
Cover chicken breast with flour, then egg white, then crumbs
Fry breasts in hot oil (olive or canola) until crisp and brown on both sides; remove to baking dish
Combine tomatoes, spaghetti sauce and olive oil; pour over breasts and top with cheese.
Bake at 375 for about 20 minutes. Serve over Angel Hair or Spaghetti
Serves 4

Personal Notes:
Personal Notes:
If you use thicker portions of chicken, you should bake them for fifteen minutes before placing them in baking dish to insure they are cooked through




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!