SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chicken Parmigiana

Makes: 4 servings
Serving size: 3 ounces chicken or veal + 1/3 cup sauce
Prep 30 mins Cook 25 mins
Chicken Parmigiana
Ingredients
  • 1/3  cup  chopped onion
  • 1  clove garlic, minced
  • 1  tablespoon  butter or margarine
  • 1 14 1/2 ounce can  diced tomatoes, undrained
  • 1/2  teaspoon  sugar
  • 1/8  teaspoon  salt
  •  dash black pepper
  • 1/4  cup  snipped fresh basil
  • 4  skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
  • 1/3  cup  seasoned fine dry bread crumbs
  • 3  tablespoons  grated Parmesan cheese
  • 1/2  teaspoon  dried oregano, crushed
  • 1  beaten egg
  • 2  tablespoons  milk
  • 3  tablespoons  olive oil or cooking oil
  • 1/4  cup  shredded mozzarella cheese (1 ounce)
  • 1  tablespoon  grated Parmesan cheese
Directions

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 half 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 breast halves 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.

From the Test KitchenVeal 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 breast halves. 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
Nutrition Facts (Chicken Parmigiana)
  • Servings Per Recipe 4,
  • cal. (kcal) 379,
  • Fat, total (g) 20,
  • chol. (mg) 137,
  • sat. fat (g) 6,
  • carb. (g) 15,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 34,
  • vit. A (IU) 389,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 711,
  • Potassium (mg) 310,
  • calcium (mg) 182,
  • iron (mg) 2,
  • Vegetables () 1,
  • Other Carb () 1,
  • Very Lean Meat () 5,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe