A mouthwatering pasta sauce made with tomatoes and cheese, topped with breaded chicken from Italy!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 eggs, beaten
- 1 cup grated Parmesan cheese
- 7 ounces seasoned bread crumbs
- 6 skinless, boneless chicken breast halves
- 1 tablespoon vegetable oil
- 12 ounces pasta sauce
- 6 slices Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
- In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 8 to 10 minutes each side, or until chicken is cooked through and juices run clear.
- Pour tomato sauce into a lightly greased 9×13 inch baking dish. Add chicken, then place a slice of Monterey Jack cheese over each breast, and bake in the preheated oven for 20 minutes or until cheese is completely melted.
Nutrition Facts
| Calories | 513 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 3 g |
| Protein | 44 g |
| Saturated Fat | 10 g |
| Sodium | 1249 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Simple and the whole family loved it
SO GOOD!! I lightly seasoned my chicken with salt, pepper, garlic, basil and italian seasoning. I followed the other reviews and put it in the fridge for about 45min and then I baked it in the oven for about 30min before adding the sauce and cheese. This is definitely a great recipe! Thank you 🙂
I know the vast majority of reviews are 5 stars. But I don’t get it. If all you do to the chicken is put it in egg and Italian bread crumbs, where is the flavor going to come from? It needs spices or at least salt and pepper. Also, if you sauté your chicken for 8-10 minutes per side and then bake it for anywhere near 20 minutes, it will be over cooked. This wasn’t bad but it had very little flavor and the meat was too done.
Very good and easy to make! definitely will be making it again it was a hit!
This is soooo good! Husband loved it I used Mozzarella for my cheese topping
It was absolutely delicious
Loved it. Really simple. Changed from Monterey Jack to Mozzarella cheese, so much better with marinara sauce. Served over fettuccini. Perfect
This is a keeper! My son loves chicken Parmesan so I thought I’d give it a try for the first time in a long time. I sautéed the chicken as described, then baked it, but I just put a thin layer of sauce under the chicken because I was worried it would get too soggy. I added a thin layer of sauce on top of the chicken. Baked uncovered for 10 minutes, then added shredded mozzarella (all I had on hand) and baked 10 more minutes. Served with spaghetti and the remaining sauce. Chicken was moist, coating was crispy. I used Parmesan herb panko bread crumbs. Delicious!
Yummy! Added additional spices, oregano. garlic salt, cayenne pepper & black pepper to breading. Extra sauce for Max.
I’ve made this about 20 times so I think I should review it. Absolute favorite family dish! I use Raffu sauce and sauté onions, pour the sauce in with diced tomatoes and I always add a chicken bouillon cube, sugar, and Italian seasoning for more flavor. I double bread the chicken. Incredible!
Excellent , I used mozzarella only change and we tasty easy recipe
Surprisingly quick and easy to make. Very filling. My husband who is a basic meat and potato guy thought it was great! In trying to come up with new ways to dress up chicken dinners I happily came across this one. Used a combination of Colby jack and 3 pepper jack for the topping since I didn’t have the Monterey Jack called for. I used 2 breasts sliced to make them less thick and used extra sauce as 12 oz. didn’t seem to be enough. I didn’t need the full 20 min. in the oven, I just waited until the sauce started boiling.
This was an excellent recipe that was easy to make. I don’t cook a lot, but was looking for something tasty for dinner with a friend. It was an excellent choice!
Great recipe. I used chicken breast tenderloins since they were already around 3/4″ thick. For 1 pound of chicken I only used 1 egg and half the breadcrumb mixture. I will definetly make this again. This recipe was fairly quick and easy to make, and tastes great!
Use half the parm and bread crumbs.
Really good! I add some seasoning but honestly was amazing!
I used chunky sauce and veggie noodles.
Just a few added extras and this was the best chicken parmesan that I made. The sauce was made with fresh tomatoes out of my garden. Even the kids wanted 2nd’s.
Turned out great! Will definitely make again. I changed the cooking. I hate dry chicken and when reading the recipe it sounded like it would be dry. So, I pan fried the chicken for about 3 minutes per side then baked in oven for 20 minutes. The chicken was juicy and tender. Even the left overs heated in the microwave were still moist.
Excellent!!!
I made this recipe as presented. Was quite good!