Chicken Parmigiana
Recipe Type:
Standard
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
75 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
Chicken Breasts
3.53 oz
breadcrumbs
2 pieces
Eggs
1.77 oz
flour
17.65 oz
tomato sauce
7.06 oz
mozzarella cheese
1.77 oz
parmesan cheese
1.69 fl oz
olive oil
0.18 oz
salt
0.18 oz
pepper
0.07 oz
dried oregano
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Pound the chicken breasts to an even thickness.
Step 3
Season the chicken breasts with salt, pepper, and dried oregano.
Step 4
Dredge the chicken breasts in flour, then dip them in beaten eggs, and coat them with breadcrumbs.
Step 5
Heat olive oil in a large skillet over medium heat. Cook the chicken breasts until golden brown on both sides.
Step 6
Transfer the chicken breasts to a baking dish. Top with tomato sauce, mozzarella cheese, and Parmesan cheese.
Step 7
Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
Step 8
Serve hot with pasta or as a sandwich.
Nutrition Facts
Fat:
20 g
(180
kcal)
Protein:
30 g
(120
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 35.32 kcal | 1.77% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.883 g | 0.8% |
| Fat | 1.766 g | 1.26% |
| Carbohydrates | 2.649 g | 0.53% |
| Sodium | 88.3 mg | 17.66% |
| Fibers | 0.2649 g | 0.7% |
| Sugars | 0.4415 g | 0% |
| Protein | 2.649 g | 3.12% |
| Vitamin C | 1.766 mg | 1.96% |
| Calcium | 2.649 mg | 0.53% |
| Iron | 1.3245 mg | 0.26% |
| Potassium | 44.15 mg | 8.83% |
| Alcohol | 0 g | 0% |
| Cholesterol | 8.83 mg | 0% |
| Lactose | 0.883 g | 0% |
| Vitamin B6 | 0.0883 mg | 6.79% |
| Vitamin B12 | 0.0883 mcg | 3.68% |
| Vitamin E | 0.1766 mg | 1.18% |
| Zinc | 0.1766 mg | 0.04% |
| Selenium | 1.766 mcg | 0.35% |
| Vitamin D | 0.1766 mcg | 1.18% |
Recipe Attributes
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