There’s a reason Chicken Parmesan is an Italian favorite: it’s savory, flavorful and super cheesy. This recipe captures all of this with its Parmesan breading, blend of spices and unforgettable tomato-based sauce.
4 tablespoons extra virgin olive oil4 garlic cloves, minced3 shallots, peeled and chopped2 (15 ounce) cans Red Gold® Crushed Tomatoes 15 oz or 1 (28 ounce) can Red Gold® Crushed Tomatoes 28 oz2 teaspoons dried oregano3 tablespoons chopped fresh parsley1/4 teaspoon crushed red pepper1/2 cup chopped fresh basil3/4 cup panko bread crumbs1 cup flour2 eggs, beaten to blend6 boneless skinless chicken breast halves3/4 cup shredded mozzarella cheese
- In large saucepan heat 2 tablespoons olive oil over medium heat. Add garlic and shallots; sauté until tender. Add crushed tomatoes, parsley, oregano and crushed red pepper. Simmer until sauce thickens, about 10 minutes. Mix in basil and season with salt and black pepper.
- Combine breadcrumbs and Parmesan cheese in small bowl. Place flour and eggs in separate shallow bowls. Coat the chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.
- Heat remaining 2 tablespoons of olive oil in large nonstick skillet over medium-high heat. Add chicken and sauté until golden brown, about 4 minutes per side. Spoon ¼ cup of sauce over each chicken breast. Sprinkle with cheese. Reduce heat to medium. Cover and cook until chicken is no longer pink, about 5 minutes. Re-warm remaining sauce and serve with chicken. Garnish with fresh basil leaves