Chicken Parmesan
July 30, 2024
A satisfying, family-friendly dish that’s great for company, too! Timesaving tip: You can make the sauce one day ahead of time, or just skip the homemade sauce and use your favorite L&B jarred pasta sauce instead.
SERVINGS
5
PREP TIME
N/A
COOK TIME
2 hr 15 min
For the chicken:
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5boneless skinless chicken breast halves
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1 1/2cups breadcrumbs
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1large egg
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1/2cup all-purpose flour
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2-3tablespoons olive oil (more if needed)
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1 1/2cups coarsely grated well-drained fresh water-packed mozzarella, divided
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1/2cup freshly grated Parmesan cheese
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1/2cup freshly grated Pecorino Romano cheese
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1tablespoon chopped fresh Italian parsley
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1/2tablespoon chopped fresh marjoram
For the basic tomato sauce:
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2tablespoons extra virgin olive oil
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3/4cup chopped onions
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2garlic cloves, minced
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1/3coarsely grated peeled carrots
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1 1/2tablespoons chopped fresh thyme
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128-ounce can peeled whole tomatoes in juice
Directions
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1
For the tomato sauce: Heat olive oil in large saucepan over medium-high heat.
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2
Add onions and garlic; sauté until onions are soft and golden, about 10 minutes.
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3
Add carrots and thyme; sauté until carrots are soft, about 5 minutes.
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4
Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork.
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5
Reduce heat to medium-low; simmer until sauce thickens and is reduced to about 2 cups, about 1 hour. Season sauce to taste with salt and pepper.
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6
For the chicken: Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to ⅓-inch thickness. Sprinkle both sides of chicken with salt and pepper.
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7
Spread breadcrumbs on plate. Whisk egg in medium bowl. Spread flour on another plate.
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8
Coat both sides of chicken with flour, then eggs, then breadcrumbs.
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9
Heat oven to 350 F.
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10
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
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11
Add chicken to skillet (in batches, if necessary) and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter.
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12
Spread a layer of sauce over bottom of 15x10x2-inch glass baking dish.
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13
Arrange chicken over sauce. Spoon remaining sauce over. Sprinkle mozzarella, Parmesan, and Pecorino on top of chicken. Continue to repeat layers until all chicken is used.
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14
Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram and serve.
Make-ahead instructions: Sauce can be made 1 day ahead. Cool slightly after cooking. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.
Recipe adapted from Bon Appetit