Homemade Chicken Parmesan
This Homemade Chicken Parmesan is a cinch! The sauce is made from scratch but it is quick and easy and better than using jar sauce and will not take more than hour to prepare!
Servings: 4 People
Ingredients
- 2 Boneless Skinless Chicken Breast Cut each breast in half
- 1 Egg
- 1/4 Cup Panko Bread Crumbs
- 1 Cup Diced Vidalia Onion
- Olive Oil
- Salt
- 4 Cloves Garlic or to taste
- 28 Oz Can of Tomato Purée
- 28 Oz Can of Diced Tomatoes
- 6 Oz Can of Tomato Paste
- 1 Healthy Splash Red Wine
- 1/4 Cup Oregano
- 2 Knorr Homestyle Chicken Stock Cups
- 1 Tsp Granulated Sugar
- 2 Tbsp Fresh Chopped Parsley For Garnish / Optional but recommended
- 1 Mozzarella Sliced
- 1 Block Parmigiano Reggiano Cheese
- 1 Stick Fresh Baked Bread Your choice
- 1 Package Pasta of your choice
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large pasta pot add water and salt. Preheat over medium heat for the pasta.
- Dice the Vidalia onion.
- Place chicken breast between wax appear and pound to thin out.
- In separate bowls add egg and Panko bread crumbs. Dip each chicken breast separately into the egg wash and then coat well with the Panko bread crumbs. Place on a plate.
- In another large pot, heat oil over high heat, once hot, add the diced onion and sauté. Add a dash of salt. Sauté for approximately 5 to 8 minutes and then add the minced garlic.
- Immediately add the tomato purée, diced tomatoes, and tomato paste. Stir well and turn heat to a low simmer.
- Add a healthy splash of red wine, add the oregano, the Knorr Homestyle Chicken stock cups, and the granulated sugar. Stir occasionally throughout the cooking process.
- In a large sauté pan, heat oil over high heat. Once hot, add the Panko coated chicken breasts and brown on both sides.
- Place browned chicken breasts on a foil lined sheet pan and place in preheated oven for 18 - 20 minutes (internal temp should be at 165 degrees Fahrenheit).
- Time the pasta according to instruction and bring the water to a boil over high heat. Cook the pasta. Once pasta is done add half to 3/4 of the sauce and mix well.
- Add two mozzarella slices to each chicken breast and heat until slightly melted.
- Plate the chicken and the pasta and top off with more of the sauce. Grate the parmigiano Reggiano cheese over the dish. Sprinkle parsley with love and serve with sliced bread. Enjoy!