Chicken Parmesan

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Hey everyone! So sorry for the lack of posts! Life has been pretty crazy around here. I had an amazing time on my family reunion up in York, ME, but got pretty behind in my NTC studies. Whoops! :) So I needed to make that a priority for a little while.

Now this recipe was made for Father’s Day. It is a adapted recipe to my husband’s take on chicken parmesan. He has made it for me many times and absolutely love it! We adapted the recipe for a more healthy look at this classic recipe.

Excuse the picture quality. I was so hungry I forgot to make it pretty before I dug in! :)


  • 4 boneless chicken breasts, pounded to 1/2 inch thicknessphoto-1
  • 2 egg
  • 1/2 cup milk (or almond milk)
  • Bread crumbs (alternative option listed below)
  • 2 to 3 tablespoons olive oil
  • 8 slices fresh mozzarella cheese
  • 1 jar (16 oz) spaghetti sauce
  • Parmesan cheese
  • 8+ fresh basil leaves
  • Salt to taste.


Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and bake at 350° for about 25 to 30 minutes, or until bubbly. Place 2-3 basil leaves on the plate and place the chicken on top. This will steam the basil and make it very tasty. Serve with a nice green salad. 

Bread crumb alternative:

Amounts do not need to be exact. Just depends on the amount of chicken you have. Must be enough to evenly coat chicken.

  • 1/2 cup toasted almonds (dry almonds toasted in 425 degree oven for 10-15 minutes)
  • 1/2 cup arrowroot flour
  • 1 TBS oregano
  • 1 TBS thyme

Directions: ground the almonds and mix with the rest of the ingredients.




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