This is my son Mitchell’s favorite chicken dish which he calls Chicken Parmigiana, but it doesn’t have any Parmasen cheese in it so call it what you want.
I recommend making this with skinless, boneless chicken breasts. I usually buy mine from M&M Meat Shop as they seem to have the best value, and product. I also like that they are individually frozen which makes it easy to select just a few, or I cook the whole box if I know the whole crew is going to be home for dinner. We usually have this chicken together with a pasta and Caesar salad. For the salad I skip the fuss of making my own salad dressing and whip out the Renee’s Caesar dressing, some boxed croutons, shredded Asiago cheese and a bunch of fresh romaine.
This recipe calls for passata di pomodoro. That’s just a fancy name for tomato sauce. You can find out more about the difference between passata di pomodoro and spaghetti sauce by clicking here.
Ingredients to make dinner for 10:
- 10 Boneless, skinless chicken breasts
- 2 or more beaten eggs
- 1.5 cups of Italian breadcrumbs
- 1/2 cup olive oil
- 1 cup canola oil
- 2 rectangular cheddar cheese slices per chicken breast
- 1 650 ml (2 3/4 cups) passata di pomodoro
- 3/4 of a 700ml (3 cup) jar of mushroom and garlic spaghetti sauce
Pre-heat oven to 350 degrees. Use fresh or thawed chicken. Beat two eggs in a shallow dish big enough to dip the chicken breast into. Dip each chicken breast in egg mixture to coat thoroughly, and then place in another shallow dish containing the Italian breadcrumbs. Repeat this for all of the chicken.
Heat oil for frying. Once I think the oil has reached a good frying temperature I test it by dropping a little drop of the beaten egg in to see if it fries or sinks to the bottom of the pan. The oil should be hot enough to seal the chicken. If it is not hot enough, the coating will absorb more of the oil. Carefully put two or three pieces of the chicken into the hot oil. Brown on each side and then take out of the oil and put on a pan lined with paper towel to absorb the oil.
Once all the chicken is browned, remove the paper towel and discard. Put all chicken in a shallow pan and pour the passata di pomodora and the spaghetti sauce on top to coat. Place two slices of cheese over each of the chicken breasts and cook uncovered for 40 minutes or until a meat thermometer indicates it has reached the proper level of cooking for poultry.