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Chicken Parmigiano

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Serves 3-4 | Prep Time | Cook Time 40

Why I Love This Recipe

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.

Ingredients You'll Need

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.

Questions, Comments & Reviews

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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