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Chicken Parmigiana Recipe

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

Maryann Lister
Added: Thursday, February 26, 2009


6 Skinless Chicken Breast Fillets
1/3 cup Seasoned Flour
2 eggs, lightly beaten
1 cup dried breadcrumbs
2 tablespoons extra light olive oil
400g jar Buitoni Napoletana Pasta Sauce
250g packet Mozzarella Cheese or Tasty Cheddar
Fresh herbs to garnish
Salad and crusty bread to serve


Preheat the oven to a moderate 180C. Lightly grease a 30 x 23cm casserole dish with oil or butter
Lay chicken breasts flat and cut through the middle to make 2 layers. Lightly pound and coast with flour, egg and breadcrumbs.
Heat half of the oil in a large pan and cook three pieces at a time for 3-4 min each side, or until chicken is golden and cooked through. Remove and set aside. Add the rest of the oil and cook remaining chicken.
Place cup of pasta sauce in the bas of the casserole dish. Add six chicken pieces and top with cup of pasta sauce and half the slices of mozzarella cheese.
Repeat with the remaining chicken, pasta sauce and mozzarella cheese. Bake for 15min or until cheese is melted and golden. Cut chicken into portions to serve. Garnish with fresh herbs and service with salad and bread.




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