Thirteen Coins Breast of Chicken Parmigiana

Vicki Butts (lazyme)


This is from a restaurant in the Seattle area called Thirteen Coins. It's very quick to make, and is very good. It's made with a white sauce rather than the more traditional red tomato based sauce.

My family loves this with linguine and a salad on the side.


★★★★★ 5 votes

10 Min
15 Min
Stove Top


  • 6
    skinless, boneless chicken breasts
  • 6
    eggs, beaten
  • 1/2 c
    italian bread crumbs
  • 6 slice
    mozzarella cheese (6 ounces)
  • 1/2 stick
  • 2 c
    white cream sauce (alfredo sauce, homemade or purchased)
  • 3 oz
    parmigiana reggiano cheese
  • 1/2 tsp
    powdered garlic
  • ·
    salt and pepper, to taste

How to Make Thirteen Coins Breast of Chicken Parmigiana


  1. Season chicken with salt, pepper, and garlic. Dip in beaten eggs and dredge in Italian Bread crumbs.
  2. Lightly brown in butter (clarified butter is really the best for this).
  3. Remove from pan and place in a 350ºF oven with 2 slices of Mozzarella cheese on each breast. Leave in oven until cheese is lightly browned. Add cream sauce to remainder left in frying pan.
  4. When cream sauce is hot, place a ladle of the sauce onto the plate, and then place one chicken breast on top. Sprinkle with grated Parmesan cheese.

Printable Recipe Card

About Thirteen Coins Breast of Chicken Parmigiana

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy

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