Chicken Parmigiana

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1383kcal

Ingredients

Side Salad

  • 6 slices Cucumber
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Brown sugar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Seasoning

  • Salt
  • Black pepper

For The Chicken:

  • Nonstick spray
  • 1 Egg
  • 1/2 TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 8 oz Chicken breast boneless skinless halved horizontally
  • 1/2 cup Seasoned Panko bread crumbs
  • 1/4 cup Seasoned bread crumbs
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp Garlic powder
  • 1/4 cup Extra-virgin olive oil for frying
  • 2 Breadsticks

For The Sauce:

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 1 clove Garlic minced
  • 1 cup Crushed tomatoes
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Sugar optional

Pasta

  • 4 oz Spaghetti
  • 1/2 TBSP Salt
  • 1/4 cup Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1/8 tsp Red pepper flakes
  • 3/4 tsp Lemon juice
  • 1 TBSP Fresh parsley finely chopped

For The Topping:

  • 1/2 cup Mozzarella cheese shredded
  • 2 TBSP Parmesan cheese shredded

Sparkling Lemonade

  • 12 oz Sparkling water cold
  • 12 oz Lemonade
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Then set aside.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 425 °F | 220 °C. Lightly grease a baking sheet with nonstick spray; set aside.
  • Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each filet in the mixture.
  • Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium heat until hot and shimmering. Fry chicken until golden and crispy (about 4-5 minutes on each side). Set aside.
  • For the sauce: Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds). Add the crushed tomato, Italian seasoning, salt, and pepper. Cover with a lid to simmer for about 10 minutes. Taste test and add sugar if needed to balance out any acidity. Season with salt and pepper to taste, as needed.
  • Place chicken on the prepared baking sheet and top each breast with sauce and then mozzarella cheese and parmesan cheese.
  • For the pasta: Bring a large pot of water to a boil. Add 1/2 tablespoon salt to the water and cook the pasta according to the package directions. Then drain well.
  • Bake the chicken for 15-20 minutes, or until the cheese is bubbling and melted.
  • Bake the breadstick according to the instructions on the package.
  • Sauce for the pasta: In a small saucepan, pour in olive oil and heat over low heat for 60 seconds. Add in garlic and red pepper flakes. Stir and cook for 60 seconds. Remove from heat.
  • Pour the olive oil mixture over the pasta. Pour in lemon juice and parsley and toss until pasta is coated.
  • Dress the salad.
  • Mix all the ingredients for the sparkling lemonade. Serve over ice if desired.
  • Serve the chicken with pasta, salad, breadstick, and sparkling lemonade.

Nutrition

Calories: 1383kcal | Carbohydrates: 107g | Protein: 55g | Fat: 83g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 52g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 2931mg | Potassium: 1365mg | Fiber: 8g | Sugar: 34g | Vitamin A: 4413IU | Vitamin C: 38mg | Calcium: 535mg | Iron: 6mg

Chicken Parmigiana

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 1383 kcal

Ingredients
 
 

Side Salad

  • 6 slices Cucumber
  • 4 Grape tomatoes halved
  • 2 cups Spring Mix
  • 2 TBSP Carrots peeled and shaved

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Balsamic vinegar
  • 1/4 tsp Brown sugar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Dried thyme

Seasoning

  • Salt
  • Black pepper

For The Chicken:

  • Nonstick spray
  • 1 Egg
  • 1/2 TBSP Garlic minced
  • 1 TBSP Fresh parsley chopped
  • 8 oz Chicken breast boneless skinless halved horizontally
  • 1/2 cup Seasoned Panko bread crumbs
  • 1/4 cup Seasoned bread crumbs
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp Garlic powder
  • 1/4 cup Extra-virgin olive oil for frying
  • 2 Breadsticks

For The Sauce:

  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Onion chopped
  • 1 clove Garlic minced
  • 1 cup Crushed tomatoes
  • 1/2 tsp Italian seasoning
  • 1/2 tsp Sugar optional

Pasta

  • 4 oz Spaghetti
  • 1/2 TBSP Salt
  • 1/4 cup Extra-virgin olive oil
  • 2 cloves Garlic minced
  • 1/8 tsp Red pepper flakes
  • 3/4 tsp Lemon juice
  • 1 TBSP Fresh parsley finely chopped

For The Topping:

  • 1/2 cup Mozzarella cheese shredded
  • 2 TBSP Parmesan cheese shredded

Sparkling Lemonade

  • 12 oz Sparkling water cold
  • 12 oz Lemonade

Instructions
 

  • Prep the ingredients per the instructions above.
  • Arrange the salad ingredients in a bowl. Then set aside.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette. Season with salt and pepper to taste. Set aside.
  • Preheat oven to 425 °F | 220 °C. Lightly grease a baking sheet with nonstick spray; set aside.
  • Whisk together eggs, garlic, parsley, salt, and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each filet in the mixture.
  • Mix bread crumbs, Parmesan cheese, and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
  • Heat oil in a large skillet over medium heat until hot and shimmering. Fry chicken until golden and crispy (about 4-5 minutes on each side). Set aside.
  • For the sauce: Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds). Add the crushed tomato, Italian seasoning, salt, and pepper. Cover with a lid to simmer for about 10 minutes. Taste test and add sugar if needed to balance out any acidity. Season with salt and pepper to taste, as needed.
  • Place chicken on the prepared baking sheet and top each breast with sauce and then mozzarella cheese and parmesan cheese.
  • For the pasta: Bring a large pot of water to a boil. Add 1/2 tablespoon salt to the water and cook the pasta according to the package directions. Then drain well.
  • Bake the chicken for 15-20 minutes, or until the cheese is bubbling and melted.
  • Bake the breadstick according to the instructions on the package.
  • Sauce for the pasta: In a small saucepan, pour in olive oil and heat over low heat for 60 seconds. Add in garlic and red pepper flakes. Stir and cook for 60 seconds. Remove from heat.
  • Pour the olive oil mixture over the pasta. Pour in lemon juice and parsley and toss until pasta is coated.
  • Dress the salad.
  • Mix all the ingredients for the sparkling lemonade. Serve over ice if desired.
  • Serve the chicken with pasta, salad, breadstick, and sparkling lemonade.

Nutrition

Calories: 1383kcalCarbohydrates: 107gProtein: 55gFat: 83gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 52gTrans Fat: 0.03gCholesterol: 189mgSodium: 2931mgPotassium: 1365mgFiber: 8gSugar: 34gVitamin A: 4413IUVitamin C: 38mgCalcium: 535mgIron: 6mg
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