chicken parmesan

Recipe of the Week - Chicken Parmesan

When asked to contribute a Recipe of the Week blog, I was thrilled! But while I have a ton of recipes (ask me about my homemade deodorant), I'm not the best writer. So let's see how this goes! I've been thinking about what kind of meals most moms I know really cook and I think it comes down to a couple of things.

  • Quick - there's a kid screaming somewhere.
  • Not a ton of ingredients.  It takes too long to get them together!
  • Nothing that requires unusual items.  After all, you don't want to buy something you're only going to use once.

I know we want to be super mom and do everything...AND do it perfectly!  But I think sometimes super mom is the mom who says, "Dinner is a ham sandwich and I have a child that needs me more."

I've got a few recipes to share that shouldn't take too long, but look and taste awesome.  And they are mostly healthy. What can I say, I'm Southern and I like butter! So here's my first contribution:

I'm not a huge Italian food fan, but this was really good! I made a few tweaks because I believe recipes are better when tailored to your family. In this case, I used Italian bread crumbs (no, I didn't make my own.  That seemed way too time consuming with that screaming child.), basil and oregano diced tomatoes.  Also, I skipped the fresh herbs because I didn't have them on hand.

Even with the changes, it was awesome!

Quick Chicken Parmesan

Quick Chicken Parmesan Recipe


  • 2, 8-ounce boneless, skinless chicken breasts, trimmed
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/2 cup coarse dry breadcrumbs, preferably whole-wheat
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1, 28-ounce can no-salt-added crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 1 cup shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh basil or parsley
  1. Cut each chicken breast in half on the diagonal to make 4 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Combine breadcrumbs and 1 tablespoon oil in a small bowl; set aside.
  2. Position rack in upper third of oven; preheat broiler to high.
  3. Heat 1 tablespoon oil in a large, ovenproof skillet over medium-high heat. Add half the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate. Reduce the heat to medium and repeat with the remaining 1 tablespoon oil and chicken. Transfer the chicken to the plate.
  4. Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onions are tender, 2 to 3 minutes. Return the chicken and any accumulated juices to the pan. Turn to coat with the sauce.
  5. Sprinkle about 1/4 cup of cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning.) Serve the chicken with the sauce, sprinkled with basil (or parsley).

Original recipe found here.