EASY Chicken Parmigiana

Easy Chicken Parmigiana Recipe

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Pat Bergstrom


As the name suggests, its EASY EASY EASY!! The original recipe calls for just plain chicken breasts, but I like to cover the chicken breasts with italian breadcrumbs, pan sear them slightly to get a crunchy coat.


★★★★★ 1 vote

20 Min
40 Min


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boneless chicken breasts, dredged in italian bread crumbs and pan seared
1- 6 oz can(s)
tomato paste
3/4 c
2 clove
garlic (to your own personal taste)
1 Tbsp
parsley flakes, dried
1/4 tsp
1 tsp
1/2 tsp
italian seasoning
1/2 tsp
dried oregano
1/4 tsp
crushed red pepper flakes, optional
2 c
shredded mozzerella cheese
1/4 c
grated parmesan cheese

How to Make EASY Chicken Parmigiana


  • 1Preheat oven to 400 degrees
  • 2Coat chicken breasts in italian bread crumbs and place in pan with a slight bit of oil. Sear until outside is slightly brown and crunchy.
  • 3Place the chicken in a greased 8 inch square baking dish.
  • 4In a saucepan, combine tomato paste, water, garlic and seasonings; bring to a boil. Pour over chicken.
  • 5Bake, uncovered, at 400 degrees for 15-20 minutes or until chicken juices run clear.
  • 6Sprinkle with cheeses; bake 10 minutes longer or until the cheese is melted.

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About EASY Chicken Parmigiana

Course/Dish: Chicken
Other Tag: Quick & Easy

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