• 4 boneless, skinless chicken breasts
  • 2 cups Italian bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1/2 cup milk
  • 1 cup flour
  • 1/4 cup olive oil
  • 1 recipe Marinara Sauce
  • 1 cup shredded mozzarella cheese
  • Marinara Sauce
  • 1/4 cup olive oil
  • 1/2 cup finely diced carrot
  • 1/2 cup finely diced onion
  • 2 gloves chopped garlic
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (6 oz.) tomato paste
  • 1/4 cup fresh chopped parsley (Italian preferred)
  • 1 teaspoon salt
  • 1/4 cup freshly chopped basil leaves
  • 1/4 teaspoon fresh ground black pepper


In a shallow dish combine the bread crumbs and Parmesan cheese. In another dish combine the egg and milk and in still another dish place the flour and season with salt and pepper. Heat the oil in a skillet. Dredge the chicken breasts in the flour, then the egg mixture and finally in the bread crumbs. Lightly brown in the skillet. Coat the bottom of a baking dish with Marinara Sauce, place the browned chicken breasts in the dish. Cover the breasts with the remaining Marinara Sauce and bake in a 350 degree oven for 25 minutes. Top the breasts with the mozzarella cheese and bake for 5-10 minutes, just long enough to melt the cheese. I like to serve the Chicken Parmesan over angel hair pasta.
Marinara Sauce
Gently saute the carrot and onion in the olive oil until the onion is translucent. Place this mixture in a blender, including all of the olive oil. Add all of the other ingredients. Process until smooth. Return the sauce to the pan and simmer for 20 minutes uncovered. Stir occasionally, making sure the sauce doesn't burn. Makes a generous 4 cups.

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Submitted 6/13/05.
Source: AOL
Submitted By: Marlen
Chicken Parmesan