Chicken Parmesan

The main components of this dish, the sauce and the chicken, can be prepared in advance. When you're ready to eat, simply assemble and bake. To prepare homemade breadcrumbs instead of store-bought, try Lucinda's simple how-to. From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).

Source
Mad Hungry, November 2010
Chicken Parmesan
  • servings 6

Ingredients

  • 1/4 cup extra-virgin olive oil

  • 2 garlic cloves, minced

  • Pinch of crushed red pepper flakes

  • 1 28-ounce can tomatoes, lightly pulsed in a blender or food processor

  • 2 teaspoons coarse salt

  • 3 pounds boneless, skinless chicken breasts (3 whole breasts, split down the middle)

  • 1/2 cup plain breadcrumbs

  • 3/4 cup freshly grated Parmesan cheese

  • 1/4 teaspoon freshly ground black pepper

  • 1 tablespoon unsalted butter, plus more if needed

  • 1 1/2 pounds fresh mozzarella cheese, sliced thin

Directions

  1. Step 1

    Heat a saucepan over medium-high heat and add 1 tablespoon of the olive oil, the garlic, and the red pepper flakes. Stir for 30 seconds. Add the tomatoes and 1/2 teaspoon of the salt. Simmer for 30 minutes.

  2. Step 2

    Meanwhile, working on a large surface covered in baking parchment or plastic wrap, lay down the chicken breasts. Using a sharp slicing knife, cut each piece in half horizontally through the middle.

  3. Step 3

    In a large prep pan or dish, combine the bread crumbs and 1/2 cup of the Parmesan cheese. Spread out to cover the whole bottom of the pan. Lay down as many chicken breasts as will fit on the mixture. Sprinkle salt and pepper over each piece and turn over, completely coating with the bread-crumb mixture. Repeat the process with the remaining pieces of chicken.

  4. Step 4

    Heat a large skillet over medium-high heat. Swirl in 2 tablespoons of olive oil, along with butter, to coat the pan. Add the chicken breasts in one layer and cook until golden, about 3 minutes on each side. Remove and repeat the process for the remaining chicken, adding a little oil and butter to the pan as needed.

  5. Step 5

    Preheat the oven to 400 degrees Fahrenheit. Spoon some tomato sauce into a greased 9 x 13-inch baking dish to cover. Layer in the chicken pieces and top with mozzarella slices. Spoon over about 1 1/4 cups more sauce, and sprinkle on the remaining 1/4 cup of Parmesan cheese. Bake until golden and bubbling, 30 to 35 minutes. Let rest for at least 15 minutes before serving.

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Reviews (9)

  • Eugene Carrozza
    22 Feb, 2013

    if you do not thin out the chicken breasts with a meat hammer till they are very thin between two sheets of saran wrap. They will always be tough
  • erinmarie78
    11 Feb, 2013

    This recipe is fantastic!! Definitely the best chicken parmesan I've ever eaten.
  • zahira40
    15 Aug, 2012

    pollo parmesano
  • ShellyDawn1969
    3 Jun, 2012

    It actually came out pretty good. SO not matter how it looked it was great.
  • ShellyDawn1969
    2 Jun, 2012

    I think i did something wrong between the stove and oven. Mine had some juice when I took it out of the oven. I have not yet tried it so im hoping it will be okay.
  • diminnie
    18 May, 2012

    Could this work as well with veal?
  • misspode
    23 Feb, 2012

    even though I didn't have mozzerella cheese, this was just delicious and will definitely make it again.
  • Emi1y
    7 Mar, 2011

    Lucinda hits it out of the ballpark again ... what a great recipe! SO delicious.
  • TheCookieDuster
    1 Feb, 2011

    This recipe was outstanding! I have made chicken parmesan many times from other recipes but this is the best. "Tucking" the mozzarella cheese between the chicken pieces allowed the cheese to spread throughout the dish and "marry in" with the other flavors. I'm throwing out the other recipes and will only use this one from now on. Thanks!!!
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