Real Recipes From Real Home Cooks ®

chicken parmesean

(2 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

I made this for a co worker of GW that was retiring, there was going to be some 30 plus people there. I was asked could I do this dish because it was the retirees fav. Shhh I had never done it before, but wasn't scared (much). It turned out PERFECT, thanks to the food thermometer and GW's supplies, he had a rest chafing dish, a big rectanglular thing with 2 pans and a chafing warmer below

(2 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For chicken parmesean

  • 4 lg
    chicken breasts, boneless and skinless
  • 3/4 c
    italian dressing
  • 1/2 c
    white wine
  • 1 c
  • 1 lg
  • 1 tsp
  • 1 c
    italian breadcrumbs
  • 1/2 tsp
    each salt and pepper
  • 1 tsp
    dried parsley
  • 1 Tbsp
    parmesean cheese
  • 4 oz
    mozzarlla cheese, 4 slices 1 ounce each

How To Make chicken parmesean

  • 1
    In a large zip lock bag put the chicken, Italian dressing, and wine, seal and refridgerate overnight.
  • 2
    When ready to cook, make 3 sections: 1 bowl flour. 1 bowl with egg and water wisked together, 1 bowl with breadcrumbs seasoned with salt and pepper, parsley and parmesean cheese.
  • 3
    Dredge chicken breasts in flour first, then egg wash, then breadcrumbs.
  • 4
    Fry in oil til golden brown. Put in a preheated 350 degree oven until internal temp is 160 degrees, about 30 to 45 minutes.
  • 5
    Top with one slice of mozzarella a few minutes before you take out of the oven.
  • 6
    Serve with cooked spaghetti with marinara sauce

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