Cathy’s Classic Baked Chicken Parmigiana
📜 Collection: JC | ✍️ Attribution: Cathy | 📂 Category: Entrees A straightforward and classic recipe for Chicken Parmigiana from Cathy, featuring breaded chicken breasts baked with Ragu sauce and a generous amount of mozzarella and Parmesan cheese.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 40 mins | None | 6 servings |
🔪 Key Equipment
- Small bowl
- Shallow dish
- Large skillet
- 13x9 inch baking dish
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 pounds | Chicken Breasts | Boneless, skinless |
| 2 | Eggs | Beaten |
| 3/4 cup | Bread Crumbs | Seasoned |
| 1/4 cup | Olive Oil | None |
| 6 ounces | Mozzarella Cheese | Shredded |
| 2 tablespoons+ | Parmesan Cheese | Grated |
| 1 jar | Ragu | Italian cooking sauce |
Instructions
Step 1: Prep and Bread
- Preheat oven to 350°F.
- In a small bowl, beat the 2 eggs. In a separate shallow dish, place the 3/4 cup seasoned bread crumbs.
- Dip each piece of 2 pounds boneless, skinless chicken breasts first in the egg, then press it into the bread crumbs to coat both sides completely.
Step 2: Brown and Assemble
- In a large skillet, heat the 1/4 cup olive oil over medium-high heat.
- Brown the breaded chicken well on both sides until golden brown.
- Arrange the browned chicken pieces in a single layer in a 13x9 inch baking dish.
- Sprinkle the 6 ounces shredded mozzarella cheese and 2 tablespoons grated Parmesan cheese over the chicken.
- Pour the 1 jar Ragu Italian cooking sauce evenly over the top.
- Sprinkle with more Parmesan cheese to your liking.
Step 3: Bake
- Bake uncovered for 30 minutes, or until the sauce is bubbly and the cheese is melted and golden.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Original Recipe Scan
