Chicken Parmesan

    (2111)
    45 min

    Chicken breasts are coated in Parmesan and breadcrumbs, then pan-fried and placed in a tomato sauce and topped with Monterey Jack cheese. The resulting dish is then baked to perfection.


    1920 people made this

    Ingredients
    Serves: 6 

    • 2 eggs, beaten
    • 80g Parmesan cheese, grated
    • 200g seasoned breadcrumbs
    • 6 skinless, boneless chicken breast fillets
    • 1 tablespoon vegetable oil
    • 345g pasta sauce
    • 6 slices Monterey Jack cheese

    Method
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 190 C / Gas 5.
    2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and breadcrumbs. Dip chicken breasts into beaten egg, then into breadcrumb mixture to coat.
    3. In a large frying pan, heat oil over medium high heat. Add coated chicken and pan-fry for about 8 to 10 minutes each side or until chicken is cooked through and juices run clear.
    4. Pour pasta sauce into a lightly greased 23x33cm or similar sized baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast and bake in the preheated oven for 20 minutes or until cheese is completely melted.
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    Reviews & ratings
    Average global rating:
    (2111)

    Reviews in English (1388)

    by
    3

    Used different ingredients. Take your chicken coated in breadcrumbs and place in an ovenproof dish. Lightly spread a thin layer of bechamel sauce over chicken. Top in off with a generous amount of cheese and bake in oven until chicken is cooked, around 30-40 mins. This is a typical North East Parmo!  -  22 Feb 2011

    by
    1033

    Delicious! After one bite, my husband said this was the best chicken parmesan he has ever had and told me immediately to put this one in the recipe box. I have to agree, this dish is definitely more than worthy of 5 stars. There are changes I would say is a must though, and I read a lot of the reviews. If you don't do anything else, do these three things - #1) Pound your chicken breasts to an even half-inch thickness. This allows the chicken to stay moist and cook evenly in the skillet. #2) Cut the breading/parmesan mixture in half and reduce the beaten egg to 1. It was more than enough for me, and this is the type of ingredient you can always make more of, but if you make too much at first it will go to waste. #3) Add the cheese slices the last 5 minutes of cooking. 20 min. would be too long and burn the cheese. After 5 min. my cheese melted perfectly. I also added a bit of garlic powder & onion powder to the bread crumb mixture, and used Mozzarella cheese slices instead. As a time saver, when you buy a value pack of chicken breasts, pound some and put them individually in ziplock bags in the freezer. You can defrost them on short notice for this meal. I also prepared most of it while my 10 month old napped, and put the prepared 9x13 dish in the fridge until I was ready to pop it in the oven. I love everything about this recipe, from prep to taste - try it!!  -  26 Oct 2005  (Review from Allrecipes US | Canada)

    by
    653

    This recipe is the BOMB! It's so easy and incredibly delicious. The only thing that I did differently was that after I coated the chicken with the breadcrumb/parmesan cheese mixture, I set it aside in the refridgerator for about 30 minutes so that the coating would stick really well to the chicken when it was cooking in the skillet later. I also used mozarella cheese slices rather than monterey jack cheese.  -  07 Aug 2003  (Review from Allrecipes US | Canada)

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