Wednesday, November 16, 2011

Chicken Parmesan

I definitely go through phases with what I like to cook, and I guess it's Italian week here on Kitchen Ambition.  I hope you try the stuffed shells recipe soon because it's totally a keeper! 

Another keeper is this one...Chicken Parmesan is the ultimate comfort food and could not be easier to make.  I've been making variations of this recipe for years; I think it was one of the first things I made for John when we started dating so there's always some nostalgia when I make it now (at least for me...I don't think he remembers!)  I think now I've finally perfected the recipe by adding lots of seasoning to the bread crumb/parmesan mixture including some red pepper flakes for heat.  The most traditional way to serve this is on top of angel hair pasta with some nice garlic bread; we lightened it up a little last night by serving it with some couscous seasoned with olive oil, s+p, and fresh chives.  The recipe is my own, compiled after years of trying different herbs, bread crumb/parmesan ratios, and cooking methods.  I hope you love it as much as we do!

Chicken Parmesan
Serves 2

2 boneless, skinless chicken breasts
1 egg, beaten
2/3 cup bread crumbs
1/2 cup finely grated parmesan cheese
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon pepper
1 cup marinara sauce (homemade or your favorite jar)
2 teaspoons fresh chives, chopped
1/3 cup shredded mozzarella cheese

Preheat the oven to 375 degrees.  Heat 1-2 teaspoons olive oil over medium heat in a large saute pan.

Pound the chicken breasts until they are about 1/2 inch thick.  (This will help them cook more evenly and stay tender).  

Combine the next 8 ingredients (bread crumbs through the pepper) in a medium bowl and set aside.  Place the beaten egg in another bowl.  Using tongs, coat the chicken in the egg first, then the bread/parmesan mixture.  Place immediately in hot pan and cook on each side until brown, about 4 minutes.

Place the chicken in a prepared baking dish and bake for about 10 minutes.  Remove from oven, top with marinara sauce, chives, and mozzarella cheese, and bake until cheese is melted and bubbly (probably another 6-8 minutes).  Remove from oven and enjoy.


  1. Trace- Mom has been staying with me this week while Trey's out of town and we made a variation of Chicken Parm last night that I found on Pinterest... you HAVE to try it; it could not have been easier and was so delicious!

  2. My mouth is watering reading these posts! The stuffed shells are on the docket for me for next week--they look incredible! Chicken Parmesan looks awesome too.

  3. Kell- that looks amazing - definitely going to try it!