homemade chicken parmigiana

Ingredients

• Servings: 3
• 1 tablespoon butter
• 1 teaspoon minced garlic
• 1/3 cup minced onion
• 1 (14.5 ounce) can diced tomatoes with juice
• 1/2 teaspoon sugar
• 1/4 cup heavy cream
• salt and pepper to taste
• 1/3 cup fine dry bread crumbs
• 2 tablespoons freshly grated parmesan cheese
• 1/2 teaspoon dried oregano
• 1 egg, beaten
• 2 tablespoons milk
• 3 (5 ounce) skinless, boneless chicken breast halves
• 3 tablespoons olive oil
• 3/4 cup shredded mozzarella cheese
• 1 tablespoon freshly grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt butter in a saucepan over medium heat. stir in garlic and onion, and cook until the onion has softened and turned translucent, about 2 minutes. pour in diced tomatoes and sugar. increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, and continue simmering for 10 minutes, stirring occasionally. once the sauce has simmered, stir in the cream and season to taste with salt and pepper. simmer for an additional 3 minutes. lower heat and keep sauce warm
• stir together bread crumbs, 2 tablespoons parmesan cheese, and dried oregano; set aside. in a small bowl, whisk together egg and 2 tablespoons milk until blended. dip chicken breasts into the egg, then press into breadcrumb mixture to coat both sides, shaking off excess.
• heat olive oil in a large skillet over medium heat. add chicken breasts and cook on both sides until they reach an internal temperature of 160 degrees f (70 degrees c), and the bread crumb crust is golden brown, about 10 minutes.
• to serve, spoon sauce over chicken and top with mozzarella and parmesan cheeses. let stand a few minutes until the cheese has melted from the heat of the sauce.