The Pioneer Woman Tasty Kitchen
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Chicken Parmesan

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Level: Easy

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Description

Crusty breaded chicken encompassed in tomato sauce and topped with melted cheeses! And the best part is, this chicken is baked, not fried! So you don’t have to feel guilty about making it. Just enough oil is used to grease the pan and keep the chicken moist! Enjoy!

Ingredients

  • FOR THE TOMATO SAUCE:
  • 2 Tablespoons Oil
  • 2  Carrots, Peeled And Sliced Into Quarter-moon Slices
  • 2  Medium-small Onions (or Half This Amount If Using A Large Onion), Chopped
  • 1 stalk Celery, Chopped
  • ½  Bell Pepper, Stem And Seeds Removed, Diced, More If Desired
  • 4 cloves Garlic, Minced
  • 2  Bay Leaves
  • 28 ounces, weight Canned Crushed Tomatoes
  • 28 ounces, weight Fresh Tomatoes (peeled And Sliced)
  • Salt And Pepper, to taste
  • 1 Tablespoon Coriander
  • 1 Tablespoon Basil
  • 1 teaspoon Oregano
  • 1 dash Turmeric
  • 1 pinch Sugar
  • FOR THE CHICKEN:
  • 1-½ cup Breadcrumbs
  • 2 sprigs Rosemary, Washed
  • 1 Tablespoon Thyme
  • ½ cups Grated Parmesan Cheese
  • 2  Eggs
  • 1 cup Flour
  • 2-½ pounds Skinless/boneless Chicken Breasts
  • Olive Oil, For Drizzling On Chicken
  • Salt And Pepper, to taste
  • Mozzarella Cheese, Grated Or Thinly Sliced
  • Grated Parmesan Cheese
  • Spaghetti Or Bread, For Serving With

Preparation

For the tomato sauce:
Heat the oil in a large stock pot over medium heat. Then saute all of the vegetables in the oil for a few minutes, until they start to soften. Add the bay leaves and saute for 10 minutes on medium heat. Add in the tomatoes, salt, pepper, coriander, basil, oregano, turmeric, and sugar. Cook on medium-low heat until the sauce has the consistency of spaghetti sauce (1-3 hours).

For the chicken:
Preheat the oven to 350 F.

In a bowl combine the breadcrumbs, 1 sprig of rosemary (first remove the leaves from the stem, discard stem, and mince the leaves), thyme, and Parmesan cheese.

In another bowl lightly beat the eggs.

In a third bowl combine the flour, salt, and pepper.

Toss the chicken in the flour mixture; then dip into the eggs. Next, coat with the breadcrumb mixture before placing in a lightly greased baking dish. Repeat for all of the chicken slices, placing them in a single layer. Drizzle olive oil over the chicken; bake at 350 F for 20 minutes.

Put it all together! When the chicken is baked, take it out of the oven and adjust the oven temperature to 500 F. Pour the tomato sauce evenly all over the chicken. Top with the mozzarella and Parmesan cheeses and add the second sprig of rosemary (leaves only, optional) on top. Bake until the cheeses melt and are lightly browned (10-15 minutes). Serve with pasta or bread.

Notes: This recipe makes for great leftovers. However, you can easily half the amount of chicken; just adjust the amount of breadcrumbs, eggs, and flour accordingly.

Recipe for chicken adapted from No Recipes.

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