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Easy Cheesy Chicken Parmigiana

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“Chicken was on sale 2 weeks ago and I really stocked up. The last 2 boneless, skinless breast were haunting me. Paul requested Chicken Parm. I had never made it before, but this is what I came up with.... It got a rave review from Paul. This was so much food... so even though its only 2 breasts... it could have fed 4!”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F.
  2. Place chicken breasts flat in a zip lock freezer bag and pound out to 1/2 inch thick.
  3. In a sauce pan, sauté onion, garlic and Italian seasoning until soft.
  4. Add white wine and sauté until wine has evaporated.
  5. Add spaghetti sauce and simmer on low.
  6. In a pie plate scramble 2 eggs.
  7. In another pie plate, mix 1/2 cup parmesan and 1/2 cup breadcrumbs.
  8. Dredge chicken in egg and then in breadcrumbs, making sure to fully coat the chicken on both sides.(I went back and did the egg and breadcrumbs a second time because Paul asked for double breaded).
  9. Place breast in a foil lined pan and bake 15 minutes.
  10. Remove from the oven, top each breast with 1/4 cup of sauce, the remaining parm and 2 slices of mozzarella.
  11. Place under the broiler until mozzarella is golden brown.
  12. Serve over pasta and sauce.

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