Ingredients
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic whole
- 28 oz Canned diced tomato
- 4 tbsp Fresh basil chopped
- 1 pound Chicken breast boneless skinless butterflied
- 1 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 1/2 cup Vegetable oil
- 4 oz Mozzarella cheese shredded
- 2 tbsp Fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a pot on low medium heat. Add the garlic and cook until all sides are golden brown. Add the tomatoes and season with salt and pepper. Partially cover with a lid, raise the heat to medium and bring to a simmer for 30 - 35 minutes. Once cooked use an immersion blender or standup blender to blend the sauce until smooth. Stir in the basil and season with salt to taste.
- Preheat oven to 350 degrees.
- Coat the chicken in flour, then egg, then coat well in bread crumbs.
- Heat the vegetable oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a baking sheet.
- Ladle some the tomato sauce on top of the chicken, place the mozzarella cheese on top and cook in the oven until chicken reaches an internal temperature of 160 degrees and the cheese is melted.
- Garnish with parsley and serve.
- **Freeze any remaining sauce for future use**
Video
Nutrition
Calories: 583kcal | Carbohydrates: 10g | Protein: 35g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 177mg | Sodium: 362mg | Potassium: 886mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1069IU | Vitamin C: 24mg | Calcium: 242mg | Iron: 3mg
Chicken Parmigiana
Ingredients
- 2 tbsp Extra-virgin olive oil
- 4 cloves Garlic whole
- 28 oz Canned diced tomato
- 4 tbsp Fresh basil chopped
- 1 pound Chicken breast boneless skinless butterflied
- 1 cup All-purpose flour
- 2 Eggs
- 1 cup Breadcrumbs
- 1/2 cup Vegetable oil
- 4 oz Mozzarella cheese shredded
- 2 tbsp Fresh parsley chopped for garnish
Instructions
- Heat the olive oil in a pot on low medium heat. Add the garlic and cook until all sides are golden brown. Add the tomatoes and season with salt and pepper. Partially cover with a lid, raise the heat to medium and bring to a simmer for 30 - 35 minutes. Once cooked use an immersion blender or standup blender to blend the sauce until smooth. Stir in the basil and season with salt to taste.
- Preheat oven to 350 degrees.
- Coat the chicken in flour, then egg, then coat well in bread crumbs.
- Heat the vegetable oil in a pan medium heat. Cook chicken just until golden brown on both sides. Transfer to a baking sheet.
- Ladle some the tomato sauce on top of the chicken, place the mozzarella cheese on top and cook in the oven until chicken reaches an internal temperature of 160 degrees and the cheese is melted.
- Garnish with parsley and serve.
- **Freeze any remaining sauce for future use**
Video
Nutrition
Calories: 583kcalCarbohydrates: 10gProtein: 35gFat: 46gSaturated Fat: 28gCholesterol: 177mgSodium: 362mgPotassium: 886mgFiber: 2gSugar: 5gVitamin A: 1069IUVitamin C: 24mgCalcium: 242mgIron: 3mg
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