Chicken Parmesan
Servings:*
5 servingsIngredients
- Basic tomato sauce:
- 2 tablespoons extra-virgin olive oil
- 3/4 cup chopped onions
- 2 garlic cloves, minced
- 1/3 cup coarsely grated peeled carrots
- 1 1/2 tablespoons chopped fresh thyme
- 1 (28-ounce) can peeled whole tomatoes in juice
- Chicken:
- 5 boneless skinless chicken breast halves
- 1 1/2 cups breadcrumbs
- 1 large egg
- 1/2 cup all-purpose flour
- 2-3 tablespoons olive oil (more if needed)
- 1 1/2 cups coarsely grated well-drained fresh water-packed mozzarella, divided (or substitute regular mozzarella cheese)
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano cheese
- 1 tablespoon chopped fresh Italian parsley
- 1/2 tablespoon chopped fresh marjoram
Directions
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Heat olive oil in large saucepan over medium-high heat.
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Add onions and garlic; sauté until onions are soft and golden, about 10 minutes.
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Add carrots and thyme; sauté until carrots are soft, about 5 minutes.
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Add tomatoes with juice; bring to boil, coarsely crushing tomatoes with potato masher or fork.
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Reduce heat to medium-low; simmer until sauce thickens and is reduced to about 2 cups, about 1 hour. Season sauce to taste with salt and pepper.
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Make-ahead instructions: Sauce can be made 1 day ahead. Cool slightly after cooking. Chill uncovered until cold, then cover and keep refrigerated. Rewarm sauce before using.
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Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, pound chicken breasts to ⅓-inch thickness. Sprinkle both sides of chicken with salt and pepper.
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Spread breadcrumbs on plate. Whisk egg in medium bowl. Spread flour on another plate.
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Coat both sides of chicken with flour, then eggs, then breadcrumbs.
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Heat oven to 350 F.
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Heat 2 tablespoons oil in large nonstick skillet over medium-high heat.
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Add chicken to skillet (in batches, if necessary) and cook until brown, about 2 minutes per side, adding more oil as needed (chicken will not be cooked through). Transfer chicken to platter.
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Spread a layer of sauce over bottom of 15x10x2-inch glass baking dish.
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Arrange chicken over sauce. Spoon remaining sauce over. Sprinkle mozzarella, Parmesan, and Pecorino on top of chicken. Continue to repeat layers until all chicken is used.
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Bake until cheeses melt and chicken is cooked through, about 20 minutes. Sprinkle with parsley and marjoram and serve.