Chicken Parmigiana

"I am a big fan of Italian and I came across this recipe in one of my many books. Thought I would give it a try and I am glad I did it is great!!!! So I hope you enjoy!!!"
 
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photo by I'mPat photo by I'mPat
photo by I'mPat
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Place the chicken in a greased 8-inch apuare baking dish. In a saucepan, combine tomato paste, water, garlic and seasonings; bring to a boil. Pour over chicken, Bake, uncovered, at 400 for 15-20 minutes or until chicken juices run clear. Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted.

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Reviews

  1. I chose this dish because it did not need crumbing and was totally done in the oven. Our tomatoe paste in Australia is really thick and I didn't think was suitable so used a pasta sauce (mushroom from Jensens) and used fresh herbs instead of dried plus some basil (goes so well with tomatoes) and found I needed more of the sauce to ensure total coverage of the breasts so used nearly a whole 400gram jar and used a grated blend of mozzarella, parmesan and cheddar cheeses to top which needed about 15 minutes to brown. My chicken breasts were large (about 300 grams each) and allowed 20 minute4s in the initial cooking but the 15 minutes to brown to cheese made the meat a little dry but overall very lovely flavour (I did add the some chilli flakes which added a nice zing). thank you Kisidolphin. made for Bargain Basement.
     
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Tweaks

  1. I chose this dish because it did not need crumbing and was totally done in the oven. Our tomatoe paste in Australia is really thick and I didn't think was suitable so used a pasta sauce (mushroom from Jensens) and used fresh herbs instead of dried plus some basil (goes so well with tomatoes) and found I needed more of the sauce to ensure total coverage of the breasts so used nearly a whole 400gram jar and used a grated blend of mozzarella, parmesan and cheddar cheeses to top which needed about 15 minutes to brown. My chicken breasts were large (about 300 grams each) and allowed 20 minute4s in the initial cooking but the 15 minutes to brown to cheese made the meat a little dry but overall very lovely flavour (I did add the some chilli flakes which added a nice zing). thank you Kisidolphin. made for Bargain Basement.
     

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