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6 min read

Chicken Parmigiana

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Serves 6-8

Suggested Wine Pairing: Sangiovese


  • 24 oz marinara sauce
  • 6 oz tomato paste
  • 29 oz canned Italian style stewed tomatoes
  • 8 garlic cloves, minced
  • 1 ½ tbsp oregano
  • 1 ½ tbsp basil
  • 1/3 cup olive oil
  • 8 boneless skinless chicken breast halves
  • ¾ cup Italian seasoned bread crumbs
  • 1 tsp black pepper
  • 1 egg beaten
  • ½ cup shredded mozzarella
  • ½ cup shredded parmesan
  • 16 oz spaghetti


Preheat oven to 350 degrees. In a large saucepan, combine marinara sauce, tomato paste, stewed tomatoes, garlic, oregano, and basil. Bring to a boil on high, reduce to low heat to simmer for about 10 minutes. In a large skillet, heat oil on medium-high.

Pound chicken breasts down to ½ inch thick. In a mixing bowl, combine breadcrumbs and black pepper and mix. Dip chicken into egg and heavily coat all sides with breadcrumb mixture. Place chicken in skillet and sauté on each side for about 2 minutes, or until breading is slightly crispy. Remove from oil and place onto paper towel to remove excess oil. Transfer sauce into a large baking dish. Place chicken on top of sauce, allowing for the face of it to be exposed. Layer each chicken piece with mozzarella, and then a layer of parmesan. Bake for 25 minutes or until cheese is golden brown.

Prepare spaghetti noodles according to package directions.

After the chicken has been baked to perfection, serve with sauce on a bed of spaghetti, accompanied by a glass of Jacuzzi Sangiovese. Salute!