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Chicken Parmigiana. Enjoy A Taste Of Italy With This Delicious Chicken Parmesan. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked.

Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Cook the linguine until al dente.

Hey everyone, it is Brad, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, chicken parmigiana. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Chicken Parmigiana is one of the most well liked of current trending meals on earth. It's appreciated by millions daily. It is simple, it's quick, it tastes delicious. Chicken Parmigiana is something which I have loved my whole life. They're fine and they look fantastic.

Enjoy A Taste Of Italy With This Delicious Chicken Parmesan. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken parmigiana using 11 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Parmigiana:

1. Take of Chicken breast butterflied cut.
2. Prepare 1 cup of flour.
3. Get 1 cup of bread crumbs.
4. Make ready 2 of beaten eggs.
5. Make ready of Dried thyme.
6. Take of Dried basil you can use fresh.
7. Prepare of Black pepper.
8. Make ready of Pasta sauce.
9. Get of Pasta.
10. Take Half of onion.
11. Make ready of Garlic chopped.

In a small saucepan, bring the tomato paste, water, garlic and seasonings to a boil. Season chicken thoroughly with salt and pepper. Beat eggs in a shallow bowl and set aside. Combine breadcrumbs and Parmesan in a shallow bowl.

Instructions to make Chicken Parmigiana:

1. Season flour and bread crumbs put flour, egg, and breadcrumbs in separate containers. Season chicken breast and butterfly place chicken on plastic wrap and cover and pound until flattened.

Dip chicken in the beaten egg, then dredge in breadcrumb mixture, turning to coat both sides. Chicken Parmigiana is an Italian-American all-time favorite, and my grandchildren are no exception. But this is a more contemporary version of the classic: instead of coating a thin, breaded and fried chicken cutlet with tomato sauce, I like to top the chicken with slices of fresh tomatoes and slices of fresh mozzarella or Fontina cheese. Heat olive oil and butter together in a large skillet over medium heat. Remove chicken breasts from the skillet and keep warm.

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