Chicken Parmesan

Posted by on May 17, 2013 | 1 comment


2 lbs boneless, skinless, pastured, chicken breast
1 large egg, lightly beaten
2 cups freshly grated parmesan cheese
1 TBSP dried basil
1 TBSP dried oregano
1 TBSP dried parsley
pure salt and freshly ground pepper to taste
2 cups (give or take) marinara sauce
fresh mozzarella cheese to taste

  • Preheat oven to 375 degrees.
  • Lightly coat a 9 x 13 baking dish with butter
  • Shred the parmesan cheese (a food processor is convenient for this).
  • Combine the parm with the dried herbs in a shallow bowl.
  • Beat the egg in a separate shallow bowl.
  • Dip each piece of chicken into the egg, then into the parmesan mixture until well coated.
  • Add the chicken pieces to the buttered baking pan, sprinkle with salt & freshly ground black pepper, and cook for roughly 25 minutes (give or take, depending on the thickness of your chicken).
  • Remove from oven (but keep the heat on), dollop sauce over each piece of chicken, add a layer of mozzarella cheese, and a bit more sauce over the top.
  • Return to oven and bake for an additional 5 – 8 minutes – until the cheese is melted.




~   This is a delicious and simple way to prepare chicken.  I almost always have a few mason jars of marinara sauce in the freezer which makes it even easier.

~  For the best flavor, I recommend picking up a hunk of what’s considered the king of parmesan cheese:  parmigiano-reggiano (deli section).  It’s in a class of its own.

~  This time, I used 2 lbs of chicken strips (instead of breasts) because that’s what I happened to have in the freezer.  I thought it would be a little annoying to prepare this way (with such small strips), but it was actually easier and faster.  Instead of dipping in one chicken breast at a time, I put the entire 2 lbs of chicken into the bowl with the egg, and used my hands to combine well.  Then I transferred it all directly to the cheese mixture, and used a large spoon to toss until all the chicken was coated with cheese.  Then I simply dumped it all into my buttered baking dish.







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  • Margaret Fallon

    Looks mahhhhvelous!
    Thank you for posting the recipe and pics. I will try this tonight.