More Great Recipes: Main Dish | Oven | Poultry

Chicken Parmigiano

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Member since 2006

Serves 3-4 | Prep Time | Cook Time 40


3-4 boneless, skinless chicken breasts, cleaned.
Sea salt
3 eggs
1/4 cup seasoned bread crumbs
Ragu (meat sauce)
1 tsp for each breast Parmigiano-Reggiano
Shredded mozzarella

Preheat the oven to 350 degrees.

Clean, rinse and pat-dry the chicken breasts.

Sprinkle a pinch of sea salt on each breast.

Coat each one in flour, then eggs and finally in bread crumbs, press crumbs in.

Place the chicken in a baking dish.

Spoon sauce over each breast to cover.

Spoon on the parmigiano-reggiano.

Sprinkle with mozzarella to cover.

Bake for at least 40 minutes.

Going longer will leave a firmer, crispier cheese crust.

Pairs Well With


I like the taste of sauce made with wine, so I always use my own ragu - usually leftover sauce from the day before - to make this dish.

I use parmigiano-reggiano and sea salt instead of plain old parmesan and salt because their flavors are so strong. This dish goes great with a garlic pasta. Good stuff.

When I cook anything with ragu, I always have Elmo Pio Chianti on the table with a loaf of crusty bread.

Good stuff.

Frank,I made this last night with pasta, it was delicious.Today we had chicken parmesan grinders with more melted cheese. yummy. Please post some more of your recipes. I think your the biggest secret on bakespace.

I totally agree with you on the wine. I use wine ALOT in my cooking, often in place of stock in sauces...much better flavor. I will have to give this a try...sounds YUMMY!

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