Name: Chicken Parmesan in Tomato Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lb chicken breast; kosher salt; black pepper; 1 cup all-purpose flour; 3 large eggs; 1 cup Plain Breadcrumbs; 1 lemon; 1 cup White Wine; ½ cup panko bread crumbs; ¼ cup parmesan cheese; 3 tbsp olive oil; 4 garlic cloves; ¼ tsp red pepper flakes; 2 bay leaves; ½ cup chicken stock; 14 oz crushed tomato; 2 tbsp tomato paste; 2 tbsp dried oregano; ¼ cup fresh flat-leaf parsley; ¼ cup fresh basil leaves; ½ cup Mozzarella cheese; spaghetti

How To Make Chicken Parmesan in Tomato Sauce

Sink your teeth into these tender and juicy chicken parmesan, slathered with a rich and well-seasoned tomato sauce and parmesan for a hearty dish!

Preparation: 10 minutes

Cooking: 25 minutes

Total: 35 minutes

Serves:

Ingredients

1lbchicken breast,boneless, skinless
kosher salt,to taste
black pepper,to taste
1cupall-purpose flour,plus 2 tbsp divided
3large eggs
1cupplain breadcrumbs
1lemon,zested
1cupwhite wine,plus 1 tbsp, preferably Pinot Grigio, divided
½cuppanko bread crumbs
¼cupparmesan cheese,grated, plus more for serving
3tbspolive oil,plus more for frying
4garlic cloves,minced
¼tspred pepper flakes
2bay leaves
½cupchicken stock
14ozcrushed tomato,(1 can), such as San Marzano
2tbsptomato paste
2tbspdried oregano,plus more to taste
¼cupfresh flat-leaf parsley,chopped, plus more for garnish
¼cupfresh basil leaves,sliced
½cupmozzarella cheese,shredded
spaghetti,cooked, for serving

Instructions

Using the bumpy side of a meat mallet, pound each chicken breast until ½-inch thick. Season with salt and black pepper to taste.
Add 1 cup of flour, the eggs, and the plain bread crumbs to 3 separate shallow dishes.
Season the flour with salt, pepper, and the lemon zest, then mix to combine. Season the eggs with salt and pepper, then add 1 tablespoon of white wine, and stir to combine. To the bread crumbs, add the panko, remaining 2 tablespoons of flour, and Parmesan, and stir to combine.
Working 1 piece at a time, coat the chicken in the flour, shaking off any excess. Then dredge it into egg mixture, then in the bread crumbs.
Transfer to a baking sheet lined with cling wrap, then refrigerate for 10 minutes.
Heat a large cast-iron skillet over medium heat. Add enough olive oil to come ¼-inch up the sides of the pan.
Working in batches, fry the chicken until lightly browned, 2 to 3 minutes per side. Drain on paper towels.
Preheat the oven to 350 degrees F.
Wipe out the pan with a paper towel. Return to medium heat and add 3 tablespoons of olive oil, the garlic, red pepper flakes, and bay leaves. Cook until fragrant, 1 to 2 minutes.
Add the remaining cup of white wine and the chicken stock. Cook until the liquid is reduced by half, stirring occasionally.
Stir in the crushed tomatoes and tomato paste. Season with pepper, then add the oregano, crushing between hands to release more flavor.
Simmer the sauce for 5 minutes, until thickened slightly. Add the parsley and basil, then stir to incorporate.
Remove the bay leaves from the pan. Create a bit of space in the center, then return the chicken to the pan.
Spoon the sauce over the chicken. Sprinkle the mozzarella and more oregano over the chicken pieces.
Bake for 10 to 15 minutes, until the cheese is bubbly and melted and the chicken is cooked though.
Set the broiler to high and broil for 1 to 2 minutes, until the cheese browns lightly.
Serve the chicken with spaghetti that’s been tossed in the excess sauce, then garnish with parsley and Parmesan cheese. enjoy!