#1 Chicken Parmesan Recipe


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The chunky sauce makes this dish a family favorite. I even like to make extra sauce to save and use for a pasta side dish.

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  • 6 14.5-oz. cans diced tomatoes with Italian herbs
  • 1 Tbs. dried Italian seasoning
  • 1 1/2 tsp. basil
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. black pepper
  • 2 Tbs. minced garlic
  • 1 1/2 tsp. red pepper flakes
  • 3 Tbs. sugar
  • 3 Tbs. balsamic vinegar
  • 6 skinless, boneless chicken breast halves
  • 1 1/2 C. Italian-seasoned breadcrumbs
  • 8 tsp. olive oil, divided
  • cooking spray
  • 4 C. pre-shredded part skim mozzarella cheese
  • 1 C. grated fresh Parmesan cheese

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Combine first 7 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 45 minutes. Stir in sugar and balsamic vinegar; simmer 10 minutes.

Preheat oven to 350 degrees.

Place each chicken breast half between two sheets of heavy duty plastic wrap or foil; pound to 1/2 inch thickness, using a meat mallet or rolling pin. Dredge each breast separately in breadcrumbs.

Heat 2 tsp. olive oil in large non-stick skillet over medium-high heat. Add 3 chicken breast halves to pan; cook 3-4 minutes on each side until browned. Repeat procedure with remaining oil and chicken breast halves.

Arrange chicken in an 13x9-inch baking dish coated with cooking spray. Pour tomato mixture evenly over chicken, sprinkle with cheeses. Cover and bake at 350 degrees for 35 minutes. Let stand 5 minutes.

Let cool 10 minutes. Serve with toasted garlic bread and pasta side dish. Serve with Italian Herb and Cheese Pasta Side Dish by Cook-aholic.

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