Chicken Parmesean

Jane Whittaker


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 votes
15 Min
1 Hr


4 large
chicken breasts, boneless and skinless
3/4 c
italian dressing
1/2 c
white wine
1 c
1 large
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


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

About this Recipe

Course/Dish: Chicken
Regional Style: Italian