Recipe by USA WEEKEND columnist Pam Anderson
"Simple Chicken Parmesan is the perfect dish to lure kids into the kitchen - what kid doesn't like chicken tenders and spaghetti? And this dish is loaded with mini cooking lessons. With one simple recipe, kids learn how to boil pasta, mince garlic, grate cheese, make tomato sauce, and pound, bread and saute cutlets. Bonus: This recipe makes twice the sauce needed, so freeze half for another meal."
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garlic cloves, peeled and crushed
extra-virgin olive oil
1 (28 ounce) can
crushed tomatoes (quality varies dramatically; I prefer Redpack, Progresso and Muir Glen brands)
Salt and freshly ground pepper, to taste
boneless, skinless chicken breasts (6 to 8 ounces each), halved crosswise
dry bread crumbs
spaghetti or linguine
extra-virgin olive oil
grated part-skim mozzarella cheese
grated Parmesan cheese, plus extra for passing at the table
This was excellent! I used my own red sauce, but the chicken came out great. I marinated the chicken in buttermilk, garlic powder and an egg for several hours first. I added a bit of flour, parmesan and salt to the breadcrumbs and didn't need the egg as my chicken was wet from the buttermilk. Pounded flat, dipped in breadcrumbs, back in buttermilk and again in breadcrumbs. Sauteed in olive oil, topped with cheese on a rack and broiled for a few minutes. Yummy! To the previous reviewer, if you pounded your chicken breasts to the recommended thickness they should only take a few minutes per side!
the chicken breasts take a lot longer than "...about 5 minutes total"...more like 45 mins!
For the sauce I added a 14.5 oz can of diced tomatoes and omitted the oregano. For the chicken I coated it in flour before the egg and used Panko for the bread crumbs. After the chicken fried I topped each with a 1/4 C of the sauce and 3 T of a mozzarella/provolone blend and a T of parmesan and baked it for about 8 minutes at 450 degrees.
I thought this was a great simple recipe. The sauce was real good. I made Mozzarella sticks ( http://appetizer.allrecipes.com/az/FridMzzrllChsSticks.asp ) with this dish, and the sauce went great with them. The only things I plan on changing next time I make this is I will put sauce on the chicken before I put the cheeze on it. Also If your chicken is to thick butterfly it. Thick chicken in my opinion is no good for this recipe. I had thick chicken, and just pounded the out of it, and I felt it was still a bit to thick. 1 1/4 inchs thick is really pushing it. I think 3/4 - 1 inch would have been perfect. If you can get the chicken down to 3/4 - 1 inch by beating it that would be better, but if you have to just butterfly it. Buy butterfly I mean slice it in half like a __________________Top of chicken
_ _ _ _ _cut here^ so the top half flaps over.
__________________bottom of chicken
It will look like a butterfly when you are done.
We cheated and used our favorite jarred sauce, but this was wonderful and really easy. The hardest part was just juggling the steps. The kids loved it, my husband enjoyed it, I loved it. It was that nice balance between something we have frequently (spaghetti) with enough of a twist to make it different but not so different that it scared everyone off. Highly recommend this!
Delicious! Make sure chicken is very thin in order to get the full effect. I used fav spaghetti sauce in jar.
This was a great recipe. My husband really liked the sauce as it was simple. I used to always have a problem with my breading on my meat falling off and found the tip to put on a wire rack is super great! Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Simple Chicken Parmesan
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 263
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