Chicken Parmigiana

This recipe is a special request from one of my best buds LF (like the shout out, lol).  However, I do think a lot of people will find it helpful because lord knows there are far too many people out there that eat sauce from a jar, ick!  Hopefully with the help of this recipe I can convert a few more sauce from a jar eaters to fresh homemade marinara sauce lovers!  It's super easy and always impresses the guests!  Give it a whirl... 

Marinara Sauce

1 28 oz can peeled plum tomatoes (I prefer Tuttorosso)

1 medium to larger clove garlic chopped

2 tbsp olive oil

½ tsp salt

¼ tsp pepper

1 tsp garlic powder

1 tsp dried basil

6-8 fresh basil leaves

Open can of tomatoes and pour into a bowl.  Using your hand squeeze tomatoes breaking down the whole tomatoes and leaving a chunky mixture.  Be careful, tomatoes will splatter!  Put tomatoes on side.  In a saucepan, heat oil over a medium heat, add garlic and cook until it starts to brown.  Pour tomatoes into pan slowly to prevent splattering.  Add salt, pepper, garlic powder and dried basil.  Mix all spices into the sauce.  Let sauce come to a slow boil for about 8-10 minutes.  Add fresh basil leaves and reduce heat to allow sauce to simmer for around 20 minutes stirring occasionally.

** If you prefer a smoother sauce, you can use stick blender or regular blender to break down the tomatoes.

** Do not cover the pot when making your sauce!   The cover will make your sauce watery.




Breaded Chicken Cutlets



4 boneless skinless thin sliced chicken cutlets
¾ cup seasoned whole wheat bread crumbs
1 tbsp grated cheese
1 large egg
1 tbsp water




Preheat oven to 350 degrees. Combine bread crumbs and grated cheese in a shallow bowl. In a separate shallow bowl beat egg and water. Dip one cutlet at a time in the egg mixture and then in the bread crumb mixture until well coated. Place cutlets on a shallow baking pan coated in non-stick cooking spray. Drizzle cutlets with olive oil and bake for around 30 minutes or until a light golden brown.

Chicken Parmigiana

Breaded Chicken Cutlets

Marinara Sauce

Mozzarella Cheese

Grated Cheese

Spread some marinara sauce in the bottom of a baking dish and lay chicken cutlets on top.  Put sauce on top of the chicken cutlets and cover with shredded mozzarella cheese or small slices of fresh mozzarella.  Sprinkle with grated cheese.  Bake in a 375 degree oven for around 10 minutes until cheese melts and sauce begins to bubble.  If you made the sauce and chicken cutlets in advance back for around 30 minutes to warm through.

Use remaining marinara sauce for a side of pasta to compliment the chicken.

** How much cheese you use depends on personal preference, I generally cover with a thin layer of shredded mozzarella.