Recipe: Delicious chicken parmesan

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We hope you got insight from reading it, now let's go back to chicken parmesan recipe. To cook chicken parmesan you need 15 ingredients and 22 steps. Here is how you do it.

The ingredients needed to prepare chicken parmesan:

1. Provide 3 of boneless skinless chicken breasts.
2. Use 2 can of italian crushed tomatoes.
3. Get 1 of carrot.
4. You need 1/2 large of onion.
5. Prepare 4 of garlic cloves.
6. Prepare 1/2 of fresh chopped parsley.
7. You need 1/2 tbsp of salt.
8. Use 1/4 cup of sugar.
9. Get 2 cup of seasoned breadcrumbs.
10. You need 2 of eggs.
11. Use 1 cup of flour.
12. Use 1 of fresh motzerella ball.
13. Prepare 1/4 cup of fresh grated parmesan.
14. Get 1/2 lb of spaghetti.
15. You need 1/4 cup of olive oil.

Instructions to make chicken parmesan:

1. preheat oven 425.
2. add olive oil to bottom of sauce pan.
3. in a blender pulse carrot, onion and garlic until very fineadd to heated oil.
4. cook for about five mins.
5. add both cans of crushed tomatoes.
6. add salt, sugar and parsley.
7. simmer until ready for use at least 30 mins.
8. with wax paper over one chicken breast beat it with mallot or rolling pin until about 1/2 inch thick. do to each breast.
9. make a breading station flour in one, eggs in another dish and breadcrumbs in the last dish.
10. heat a large skillet with couple tbs of olive oil.
11. bread each breast by lightly coating it with flour, then egg then completely cover in breadcrumbs place in heated skillet each breaded breast.
12. let chicken brown about five mins each side.
13. in a large enough baking dish add about 11/2 cups of your sauce.
14. place browned chicken on top of sauce.
15. boil water and add pasta.
16. add a scoop of sauce to the top of each breast.
17. then top with slice of cheese.
18. sprinkle parmesan on top.
19. place in oven for about 15 minutes til chicken is cooked through and cheese is melted.
20. remove from oven top with freshly chopped parsley.
21. serve each breast with a side of pasta.
22. you will have extra sauce I always like extra.

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