Chicken Parmigiana

Chicken Parmigiana

Serves 4 to 6


  • 4 boneless chicken breasts, sliced or pounded to ½” thickness
  • 1 jar Monte Bene Tomato Basil pasta sauce
  • 2 eggs
  • ½ cup milk
  • 3 to 4 cups italian bread crumbs
  • 2 to 3 tbsp. vegetable oil
  • 8 slices fresh mozzarella cheese
  • 1 to 2 cups Parmesan cheese, grated


Preheat oven to 350. In a medium sized bowl, whisk together eggs and milk. Pour bread crumbs into another medium sized bowl. Dip the chicken breasts into milk and egg mixture and then into the bread crumbs, coating them as thoroughly as possible. In a skillet, heat oil over medium heat. Fry the breaded chicken in the hot oil on both sides until golden (3 to 4 minutes on each side). Set chicken in baking dish. Pour Monte Bene Tomato Basil pasta sauce over dish, spreading evenly. Layer each chicken breast with two pieces of mozzarella cheese. Bake for 15 to 20 minutes, remove, and  top with Parmesan cheese and extra mozzarella cheese as desired. Bake for 10 more minutes or until bubbly, then serve.  

Use the leftovers to make savory chicken parmigiana sandwiches!