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Chicken Parmigiana

You work hard all week — you deserve some real comfort food.



  • 2 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs
  • ½ cup vegetable oil
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 3 cups tomato sauce
  • 1 sprig basil
  • ½ cup freshly grated Parmesan cheese
  • 4 oz mozzarella cheese
  • ¼ cup fresh parsley, chopped
  • 200g (about ½ lb) thin linguine, cooked

Let's get Cooking...

  1. Pound chicken until ⅓-inch thick. Season with salt and pepper.
  2. Dip the chicken in the beaten eggs, then roll in breadcrumbs.
  3. Heat oil in a large oven-safe skillet. Brown chicken on all sides. Remove and set aside.
  4. Preheat oven to 350°F.
  5. Discard excess oil from pan, leaving about 1 tablespoon of oil in the skillet. Sauté chopped onion and garlic until onions are slightly translucent. Stir in tomato sauce, drop in a sprig of basil and bring to simmer for 10 minutes. Remove the basil.
  6. Place chicken in the sauce. Sprinkle the Parmesan over the chicken and place a round of mozzarella on top of each chicken breast. Transfer to oven and bake at 350°F for 15 minutes, or until cheese has melted and browned.
  7. Serve with linguine, and garnish with parsley.