3 lbs. boneless chicken breast - sliced thin
½ cup flour
Dashes of salt
Dashes of black pepper
Dashes of Chili powder
Dashes of garlic powder
Olive oil - for drizzling
8 oz. shredded Monterey
Grated Romano cheese
For the Tomato Sauce:
29 oz. can of crushed tomatoes
3 stalks celery - chopped
4 cloves of garlic - chopped
1 cup chicken broth
1 bunch of scallions - chopped
½ large onion - sliced
Juice of 1 lemon
1 teaspoon sugar
Handful of fresh basil - chopped
Dashes of salt
Dashes of black pepper
Dashes of red pepper flakes
Dashes of ground oregano
Olive oil - for drizzling
For the Sauce:
Heat a large frying pan with a drizzle of olive oil. Add the scallions, celery, onions and garlic and sauté until the onions are transparent.
Add the crushed tomatoes, fresh basil, chicken broth, lemon juice, sugar and seasonings.
Simmer the sauce while preparing the chicken.
For the Chicken:
Preheat Oven 350 degrees:
Season the flour with salt, pepper, garlic powder and Chili powder.
Place the sliced chicken in a bowl. Place the seasoned flour in the bowl and toss so that each piece of chicken is coated with the flour.
Drizzle olive oil on a baking pan and place the coated chicken slices in the pan. Drizzle a little olive oil over the chicken slices and place in the oven.
Bake 20-25 minutes depending on how thin the chicken is sliced.
To Build the Parmesan:
Drizzle a little olive oil at the bottom of a baking pan.
Place a ladle of sauce at the bottom of the baking pan. Top with slices of the baked chicken, ladle of sauce, fresh basil, grated Romano cheese, shredded Monterey Jack cheese.
Repeat this process using all of the chicken and sauce.
Drizzle a little olive oil over the top of the dish.
Place in 350 degree oven and bake for 25-30 minutes.
This is a pleasing satisfying dish with a nice salad and bread and the leftovers are always welcome.
Enjoy with Love,
Catherine
xo
Tracy Wood says
I wanted to let you know that I made this recipe last week and it was great! I swapped out the lemon juice for red wine, which was very nice. I loved all the celery in the sauce! My entire family loved it and we even had a few pieces of chicken leftover for warm chicken parm sandwiches the next day.
allotments4you says
Looks and sounds great...I'm not sure I'd have the patience to make this one though....maybe on a day when I have plenty of time.
David says
Catherine, Your chicken Parmesan looks great! I haven't had any Italian food in a couple of weeks. We need to recify that situation pronto! Thanks for the recipe... Take Care, Big Daddy Dave
Ellen B Cookery says
Chicken parm has always been one of my favourites. I love how traditional and comforting your dish looks!
Emma @ Food, Fork and Good says
This looks fab, I love a good cheesey chicken dish and you bake such perfect looking dishes! My attempt would probably be half on the oven sides 😛
Gloria says
Ah look really delicious Catherine!
Buttercup says
This is one of my favorite foods, and your recipe looks fabulous. I always feel so inspired to cook when I visit your blog.
Julie Khuu says
OMG you had me at cheese! Looks so scrumptious too bad I'm carb free until summer ends!!! Soooo bummed!
Would love to get your thoughts on my most recent hotel renovation when you get a chance! Hope to see you soon!
xo-Julie
Peace. Love. LOL!
Haute Khuuture Blog
Kim Garceau says
This is a familly favorite. Love your version of it!