What can I say? Chicken Parmesan is delicious! My mother-in-law taught me how to make this dish a few months after I married her son. Unfortunately, we never wrote down the recipe so this is an adaptation that I hope gives her Chicken Parmesan the justice it deserves. Needless to say, it is a fabulous dish and she was an amazing cook. I’m so thankful she shared how to make one of my husband’s favorite dishes with me.
Ingredients for Marinara Sauce:
- 1 28 oz can Tomato Sauce
- 1 6 oz can Tomato Paste
- 3 tbsp Olive Oil
- 1 tbsp Garlic, diced
- 1 tbsp Parmesan, grated
- 1 tbsp Sugar
- 2 tsp Basil
In a medium sauce pan, heat the olive oil on medium heat and sautée garlic for one minute. Add the tomato sauce and paste and whisk until fully incorporated. Add the Parmesan, sugar and basil and stir well. Cook on low for 45 minutes, stirring frequently.
Ingredients for Chicken Parmesan:
- 5 Thin Chicken Breasts
- 3 Cups Chicken Breader
- 5 slices Smoked Provolone Cheese
- 1 cup Fresh Parmesan, shredded
- 6 eggs
- Vegetable Oil for frying
- Pan Spray
- 2 1/2 cups Marinara Sauce
In a 12 inch skillet, heat the vegetable oil on medium heat. Wash your chicken breasts and pat dry. Whisk your eggs in a medium bowl and add the chicken. Put the chicken breader in a large ziploc bag. Add the chicken breasts one at a time to the ziploc bag and shake to coat. Fry the chicken until golden brown and set aside to drain. Preheat your oven to 300 degrees. Spray pan spray in a 9 X 13 glass casserole dish. Place the chicken in a single layer in the baking dish. Place a slice of provolone on each breast followed by 4 oz of Marinara sauce and 3 tbsp Parmesan. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the chicken is 165 degrees internally. Let it stand for 5 minutes before serving.
This dish has amazing flavor! Silence will overwhelm you at the dinner table! Enjoy!