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Chicken Parmigiana

  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 25 mins

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 Kitchen

Veal 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)

  • Per serving:
  • 379 kcal ,
  • 20 g fat
  • (6 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 137 mg chol. ,
  • 711 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 34 g pro.

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