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Main dishes

Chicken Parmigiana

Chicken Parmigiana recipe
Recipe and Photo by: Better Homes and Gardens
Why order in? With just 30 minutes preparation time, this breaded chicken breast, cheese, tomatoes and herb dish can be on the table in less than an hour.
30 min
55 min
4 servings

What You Need

cup  chopped onion
clove  garlic, minced
 tablespoon butter or margarine
 14-1/2-ounce diced tomatoes, undrained
 teaspoon sugar
 teaspoon salt
 Dash black pepper
cup  snipped fresh basil
 boneless skinless chicken breasts (1 to 1-1/4 pounds)
cup  seasoned fine dry bread crumbs
tablespoons  grated Parmesan cheese
 teaspoon dried oregano leaves, crushed
 beaten egg
tablespoons  milk
tablespoons  olive oil or cooking oil
cup  shredded mozzarella cheese (1 ounce)
 tablespoon grated Parmesan cheese

Make It

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.

2. Meanwhile, with a meat mallet, pound each chicken breast between two pieces of plastic wrap to 1/4-inch thickness.

3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breasts in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.

4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

Kraft Kitchens Tips

Veal Parmigiana
Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breasts. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.
Creamy Tomato Chicken Parmigiana
Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat
K:63600v0:147554     Copyright - © [1994-2013] Meredith Corporation
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