Chicken Parmigiana

This is an incredibly simple dish to whip up with only about an hour prep time needed, and yet it presents like you slaved for hours.  As a side note, this recipe can be likewise used for veal parmigiana, by changing the meats.

CIMG2817 The critical part of this creation is filleting the chicken breasts to no more than 1/2 inch thickness and trim as much fat or skin as possible.  Using a fillet knife, you can shave an average 6 ounce breast into 3 – 4 fillets.  You’ll notice when working with raw meats, I typically use a synthetic cutting board as sanitation of these boards is much easier.

I use my homemade Sicilian marinara for this recipe, but you can use your own or a jarred brand if you prefer and serve over your choice of pasta.


IngredientsCIMG2824

2 lbs boneless chicken breasts

1 cup bread crumbs

1 tablespoon crushed oregano

1 tablespoon crushed thyme

1 tablespoon crushed rosemary

3 tablespoons extra virgin olive oil

2 cups Parmesan cheese, freshly grated

  • Preheat oven to 250 F.
  • Over medium heat, pour olive oil into a skillet and allow to heat.
  • Pour spices and bread crumbs onto a flat surface or plate and stir gently with fingers.
  • Lay breast fillets gently onto the crumbs, turning until well coated.  Do not press the meat into the crumbs.
  • Gently lay fillet into skillet and cook 3 – 4 minutes each side.
  • Remove from skillet and lay into a glass 13 x 9 baking dish, or onto a metal pan lined with foil.
  • Using one cup of Parmesan, layer the chicken breasts with cheese evenly.
  • Place in preheated oven for 15 minutes and remove from heat.
  • Turning cheese side down, set over selected pasta and marinara sauce.
  • Sprinkle with remaining cheese and allow to melt slightly before serving.

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