I know everyone probably has a Chicken Parmesan recipe but you have still got to try this one…it is phenomenal! Mel gave me this recipe when I got married but I didn’t try it for at least a year…Chicken Parmesan sounds intimidating! However, this recipe is remarkably easy – especially if you do the Lowfat Version. I absolutely love it! There is something about the sauce that is addicting…can’t wait for you all to try it out!
2 Tb olive oil
1 large onion, chopped (approx 1 cup)
2 cloves garlic, crushed
3 cans Italian diced tomatoes
1 Tb sugar
1/2 tsp basil
1 tsp oregano
3/4 tsp salt
1/2 tsp pepper
Saute onion and garlic in olive oil until onions are tender and transparent. Add the rest of the ingredients and let simmer for 10 minutes.
1-2 pounds chicken breasts
1/4-1/2 c olive oil
8 oz very thinly sliced mozzarella
1/4 c Parmesan cheese
Dip the chicken in egg and then in bread crumbs. Heat oil and cook chicken 2-3 minutes on each side. Put chicken on the bottom of a large baking dish (9×13). Put one thin slice of mozzarella and sprinkle parmesan on each breast and half of sauce on top. Repeat. Cover with foil and bake for 30-35 minutes at 350 degrees. Top with grated parmesan cheese.
Lowfat version: skip breading and frying of the chicken. Place the chicken raw in the dish and do one layer of the cheeses. I don’t even measure, I just sprinkle on grated mozzarella and parmesan then top with sauce. Bake a little longer – more like 40 minutes. It is fabulous!