Chicken Parmesan

Patricia Kutchins


Using chicken tenders for this recipe makes perfect pieces for a hearty meal. Cooking them for 1 hour covered, makes them fork tender!


★★★★★ 2 votes

35 Min
1 Hr


  • 12
    boneless, skinless chicken tenders
  • 2
    eggs beaten
  • 1/4 tsp
    granulated garlic
  • 3/4 c
    italian seasoned bread crumbs
  • 1/2 c
    olive oil (more if needed)
  • 1/2 c
    grated parmesan cheese
  • 1 c
    shredded mozarella cheese

  • 1 jar(s)
    italian tomato sauce
  • 1 c

How to Make Chicken Parmesan


  1. Rinse and pat dry the chicken tenders.
  2. Beat the eggs with the granulated garlic.
  3. Spread the breadcrumbs on waxed paper on a cookie sheet.
  4. Heat the oil in a large skillet on medium heat.
  5. Dip the chicken tenders in egg mixture and then in breadcrumbs to coat.
  6. Fry until golden brown on each side, about 5 minutes per side.
  7. Arrange the chicken in a single layer in a 9x13 tray.
  8. Sprinkle with parmesan cheese.
  9. Mix the tomato sauce with the water. Pour sparingly over the chicken.
  10. Cover all the chicken with the shredded mozarella. Cover tightly and bake for 1 hour.
  11. Serve with pasta side dish or in a sandwhich on italian bread.

Printable Recipe Card

About Chicken Parmesan

Course/Dish: Chicken
Regional Style: Italian
Hashtag: #cheese

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