Chicken Parmigiana

Chicken parm is a classic Italian dish which I had never tasted until three weeks ago when I decided to make it at home. If you follow my blog you know that I try to avoid most food that has cheese but also try to be a grown up and eat things that I typically wouldn’t. I must say that I thoroughly enjoyed this recipe but wasn’t planning on blogging it so I didn’t write anything down. Once I tasted it I was sad that I hadn’t written down the ingredients nor the procedure. I realized I would need to make it again and since I didn’t remember how I’d done it before I would need to recreate it. The second recipe actually turned out better than the first one. This isn’t a traditional Chicken parm but it’s a delicious version. Give it a try and let me know how you like it.

Serving size: 3

Active time: 30 minutes

Inactive time: 45 minutes


12 oz. pasta (I used Farfelle)

1 C. pasta sauce

2 eggs IMG_8966

3 boneless skinless chicken breast

6 large basil leaves

1 C. flour

1 C. Italian style Panko bread crumbs

1 C. Italian bread crumbs

1/2 t. salt

1/2 t. pepper

1/2 t. granulated garlic

1/2 t. granulated onion

1/2 t. ground jalapeño powder

3/4 C. shredded mozzarella cheese

1/2 C. unsalted butter (1 stick)

1/2 C. oil (I used avocado)


1. Pre-heat the oven to 375 F/295 C.

2. Boil water for pasta and cook according to the manufacturer’s directions. Salt, oil, and granulated garlic can be used to season the water which will season the the pasta as well.


3. Heat the butter and oil in an oven safe pan on medium heat.


4. Slice each chicken breast 3/4 of the way through and lay it open.

5. Add a basil leave to each side of the chicken then add 1/4 C. of cheese to the center of the chicken.

6. Fold the chicken back to it’s original shape and secure it with toothpicks so none of the fillings come out.

7. Combine all of the seasoning into a small bowl then sprinkle half of the seasoning onto one side of the chicken breast flip it over and season the other side. Be sure that all of the chicken is coated in seasoning.

8. Place the chicken into a large Ziplock plastic bag. Add the flour and lightly shake the closed bag to coat the chicken.

9. In a medium bowl crack and beat the eggs. In a second medium bowl add both breadcrumbs and mix to combine.

10. Remove each piece of chicken from the bag, add it to the egg, and turn it over to coat both sides. Then place the chicken directly into the breadcrumbs and turn to coat both sides.

11. Add the breaded chicken to the heated butter and oil mixture.


12. Repeat steps 8-12 for the other two pieces of chicken.

13. Fry the chicken until golden brown on one side before flipping it over (it will be approximately 5 minutes).


14. Once you flip the chicken to the other side, remove the toothpicks, and then place the whole pan into the oven in order for the chicken to finish cooking. It will take approximately 15 minutes. The chicken should be 165 F/35C internally.

15. Warm 1 C. of pasta sauce.

16. For plating place the pasta on the plate, then add the chicken, then top it with 1/3 C. pasta sauce, eat hot, and enjoy.

Notes and Variations:

  • The mozzarella and basil can be added to the top of the chicken prior to going into the oven.
  • Fresh mozzarella can be used instead of shredded.
  • The chicken can be pounded in order to make it thinner.
  • The cheese can be excluded or a cheese substitution can be used.
  • The basil can be chopped instead of left whole.
  • Any pasta can be used for the recipe or the pasta can be excluded.
  • The chicken can be seasoned with any herbs or spices just be mindful that the breadcrumbs are seasoned and the cheese is salty so be careful with your added salt.
  • C=cups
  • T=tablespoons
  • t=teaspoons
  • oz=ounces


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