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Chicken Parmesan with Tomato Sauce

Chicken Parmesan with Tomato Sauce
PREP TIME
15 min
COOK TIME
30 min
YIELDS
8 servings

Courtesy of the Delonghi family.

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Ingredients

Tomato Sauce

1
can (28 oz/796 mL) plum tomatoes
1
jar (700 mL) passata (strained tomatoes)
2
Tbsp extra virgin olive oil
1
small onion, chopped
2
cloves garlic, minced
1
Tbsp each chopped fresh basil and parsley
Salt and pepper

Chicken Parmesan

8
small boneless skinless chicken breasts
cup flour
2
eggs, beaten
1
cup panko breadcrumbs
3
Tbsp grated Parmesan cheese
2
tsp dried oregano leaves
Salt and pepper
1 ½
cups shredded mozzarella cheese
Chopped parsley
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Directions

Step 1

Pour tomatoes in a bowl and mash with potato masher; set aside. In a saucepan, heat oil over medium heat and cook onion, garlic, thyme, basil, and parsley for 3 minutes or until softened. Add tomatoes and passata, salt, and pepper and cook for about 15 minutes or until thickened.

Step 2

Pre heat oven to 375ºF (190ºC).

Step 3

Place flour and eggs in two shallow bowls. In a third bowl, stir together breadcrumbs, cheese, oregano, salt, and pepper. Pound chicken breasts with meat mallet to about ¼ inch thickness. Dredge in flour then dip into egg and let excess drip off. Dredge in breadcrumb mixture and place on baking sheet. Repeat with remaining chicken breasts.

Step 4

In a large skillet heat oil over medium high heat. Brown chicken breasts in batches and place on baking sheet. Spread with tomato sauce. Top with cheese and bake for about 10 minutes or until chicken is no longer pink inside and cheese is melted. Sprinkle with parsley.

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