Chicken Parmesan

Recipe courtesy of The Country Cook

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 5 minutes
Serves 4

Ingredients

Sauce

1 Tbsp. olive oil
4 cloves garlic minced
6 oz. tomato paste
1 Tbsp. dried oregano
2 tsp. dried basil
2 tsp. onion powder
1 tsp. garlic powder
½ tsp. kosher salt
½ tsp. black pepper
¼ cup dry red wine (optional)
28 oz. crushed tomatoes
¼ cup grated Parmesan cheese
1 tsp. granulated sugar
2 Tbsp. unsalted butter

Chicken

2 large chicken breasts
¼ cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
½ tsp.  black pepper
2 large eggs
splash of water
1 ½ cups Panko breadcrumbs
¼ cup grated Parmesan cheese
2 tsp. Italian seasoning
8 slices mozzarella cheese

Instructions

1. In a large skillet over medium-low heat, add the olive oil and cook the garlic until fragrant, 30 seconds.
2. Add the tomato paste, oregano, basil, onion powder, garlic powder, salt, and pepper, stir together until combined and cook an additional 1 minute.
3. Add the wine, and stir it in.
4. Add the crushed tomatoes, parmesan cheese, and sugar. Stir to combine, and bring to a simmer. Place on low heat, cover, and simmer for at least 20 minutes.
5. Add the butter and stir it in to melt.
6. While the sauce is simmering, prepare the chicken. Cut the chicken in half lengthwise and set aside.
7. In a shallow bowl, stir together the flour, garlic powder, onion powder, salt, and pepper.
8. In another shallow bowl, whisk together the eggs and water.
9. In a third shallow bowl, stir together the breadcrumbs, parmesan, and Italian seasoning.
10. One at a time, place the chicken into the flour mixture until lightly coated. Dip it in the egg, and allow the excess to drip off. Place into the breadcrumbs and press them in to coat the chicken well.
11. Place the breaded chicken onto a parchment-lined sheet tray and repeat with the remaining chicken pieces.
12. Preheat the oven to 425°F. Spray a sheet tray with cooking spray, and set aside.
13. In a large skillet over medium heat, add about ¼th inch of cooking oil. Once hot, fry the chicken in batches to not crowd the pan, until golden brown. About 2-3 minutes per side.
14. Drain the chicken on a paper-towel-lined plate, then place it onto the prepared sheet tray. Repeat with the remaining chicken.
15. Top each piece of chicken with ¼ cup of the sauce, followed by 2 slices of cheese.
16. Bake for 10-12 minutes until the cheese is melted and it starts to brown. Serve immediately.

Notes

• The butter at the end of the sauce adds a richness and smoothness to the sauce.
• We cook the tomato paste and spices with the garlic to bring out the flavors, this will enhance the overall flavor of the sauce.
• You can use regular plain breadcrumbs in place of the panko.
• There is enough sauce left over to use with your favorite pasta on the side with the chicken parmesan.
• You can use provolone in place of the mozzarella if you prefer.
• You can use your favorite jarred sauce but I think the homemade sauce really makes this dish.
• This will also work with boneless, skinless thighs.
• Reheat leftovers in the oven covered with foil to prevent the chicken from drying out or in the micrwaove until warmed through.
• Keep leftovers in the fridge for up to 3 days, freeze for up to 3 months

Nutrition

Calories: 719kcal | Carbohydrates: 54g | Protein: 53g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 225mg | Sodium: 2376mg | Potassium: 1674mg | Fiber: 8g | Sugar: 17g | Vitamin A: 1939IU | Vitamin C: 30mg | Calcium: 604mg | Iron: 8mg