The sauce you use for this chicken parmigiana recipe is a big deal. In my case, I’m lucky enough to be married to an Italian woman who still makes her Sicilian Great Grandma’s sauce recipe about once annually. She makes a massive pot of sauce — we invite friends and family over to have meatball sandwiches and/or spaghetti, and there’s still a ton of sauce left. So we freeze it and use it throughout the year until annual sauce day comes back around. Maybe one day she’ll let me share that recipe here — it’s amazing. Once you have sauce, this recipe is really easy and quick.
- 2 large boneless, skinless chicken breasts
- 1 egg
- 0.75 cup Italian-style breadcrumbs
- 24 oz. of your favorite sauce
- 4 slices mozzarella cheese (I get the big ball and slice it myself)
- 0.25 cup Parmesan cheese, shaved or grated
- Cooked pasta of your choice (I use spaghetti)
- Fresh basil leaves (optional)
- Preheat the oven to 400 degrees.
- Setup your assembly line:
- Lay the chicken breasts flat side down on a cutting board. Slice lengthwise to create 4 half-breasts of equal size. Season with salt and pepper. This is the first item in your assembly line.
- Break the egg into a large bowl and lightly beat. Place it after the chicken breasts.
- Place the breadcrumbs into another large bowl and place after the egg bowl.
- Grease or butter the bottom of a 9-inch by 13-inch glass baking dish and set it at the end.
- One at a time, dredge each half-breast in the egg, then in the breadcrumbs, then into the baking dish. Be sure to keep them separated in the dish so that they can all receive good browning and crispiness in the next step.
- Place the baking dish in the oven and let bake for 15-20 minutes. It’s okay if they aren’t completely cooked yet, but they should be pretty close.
- Temporarily remove the baking dish from the oven. Pour the sauce equally over the top of each half-breast. Drape the mozzarella slices over each one, then sprinkle the Parmesan over the top.
- Return to the oven and bake for another 10 minutes, until chicken is fully cooked and the cheeses have developed a golden brown surface.
- Serve over pasta and garnish with basil leaves. OMG YUM!