Chicken Parmesan

Chicken Parmesan
6 boneless skinless chicken breasts (1 1/2 pounds)*
1/2 cup seasoned dry bread crumbs
1/2 cup shredded Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 eggs
2 tablespoons milk
2 tablespoons butter**
1/2 cup finely chopped onion**
1/2 cup finely chopped celery with leaves**
3 cloves minced garlic**
1/2 cup chopped fresh basil**
2 tablespoons tomato paste**
2 cans (15 oz ea) reduced sodium whole peeled tomatoes**
6 ounces part skim Mozzarella cheese (6 slices)

Preheat oven to 425 degrees F. Oil or line baking sheet with parchment paper.

Trim and cut chicken into appropriate portions sizes, as needed.*

Beat together eggs and milk together. Place in pie plate or shallow bowl.

Mix together bread crumbs, Parmesan cheese, salt and black pepper. Place in pie plate or shallow bowl.

Dip chicken breasts in milk and egg mixture, coating well. Dip in cheese and crumb mixture, coating well. Place chicken on baking sheet. Bake 25-35 minutes or until cooked through. Remove chicken from oven; place a slice of Mozzarella cheese on each chicken breast and return to oven long enough to melt cheese.

To serve, spoon a couple tablespoons tomato sauce on individual plates, top with chicken breast and melted cheese, spoon additional sauce over top (if desired, sprinkle with additional Parmesan cheese).

While chicken is baking, prepare tomato sauce. Sauté onion and celery in butter until onions are transparent and celery is tender. If needed, add 1-2 tablespoons water to onions while cooking to prevent scorching. Add garlic, basil, tomato paste and tomatoes. Crush tomatoes with a potato masher. Bring sauce to a boil, stirring occasionally; reduce heat, cover and simmer 10-15 minutes (stir occasionally).


Easy fix for a classic dish. Serves 6

* Boneless skinless chicken breasts vary in size. If needed, cut chicken breasts in half to equal approximately 4 oz pieces. Nutrition analysis has been calculated using 4 oz serving sizes.

** Making tomato sauce from scratch may be substituted with 2 cans (15 oz ea) Italian Stewed Tomatoes. Canned tomatoes may be replaced with 4 cups peeled and crushed fresh tomatoes.

For nutrition analysis go to

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