Chicken Entrée

Chicken Parmesan

When someone mentions the Neelys from the Food Network, I immediately think of several things: barbecuing, pork, grilling, etc…  I mean, the Neely’s are known for their delicious BBQ.  Italian food is not something that I associate with these Food Network stars.  Yet, this recipe for chicken parmesan is from their show.  And it is fantastic!  I have made this chicken parm several times before and it never disappoints.  It’s the only recipe I use for chicken parm now.  My whole family loves it!  (And we consider ourselves to be chicken parmesan connoisseurs!)

Start by making the tomato sauce:

  • Chop about 5 cloves of garlic and 1 medium onion.

  • Chiffonade 2 handfuls of fresh basil.

  • Heat a large skillet of medium-high heat and add 2 tablespoons of EVOO.
  • Add the garlic and onion.
  • Season with s&p and 1/4 teaspoon of crushed red pepper flake.
  • Sauté until tender, about 3 minutes.

  • Add 2 large cans of crushed tomato and the basil.

  • Stir and let simmer for about 25 minutes.

Meanwhile, start the chicken:

  • Preheat your over to 375º.
  • Season 1 package of thin cut chicken breasts with s&p.
  • Set up your dredging station: fill 1 small plate with flour, whisk together 2 eggs in a small bowl, and set up another small plate with Italian breadcrumbs.

  • Heat a few tablespoons of vegetable oil in a large pan.
  • Working in batches (depending on how much chicken you can fit in your pan at a time), coat the chicken in the flour, shaking off any excess.
  • Dip the chicken in the egg and coat well.
  • Cover the chicken in the breadcrumbs.
  • Fry until golden brown.

  • Place the chicken in a single layer in a baking dish.  (Use two dishes if it doesn’t all fit – I did.)

  • Cover the chicken with some of the sauce.  (Don’t use it all!  You will need some for pasta!)
  • Sprinkle shredded mozzarella and grated parmesan on top.

  • Bake until the cheese is bubbly, about 12-15 minutes.

  • While the chicken is in the over, cook some pasta.
  • Add it to the sauce and stir.

I cannot stress how delicious this chicken parm is.  It’s so tender, and the sauce has great flavor!  Forget the BBQ – those Neely’s should open an Italian restaurant!  😉



I'm a middle school math teacher by day and a total food enthusiast by night.

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