Easy, Quick, and Yummy Chicken Parmesan

I know what you are thinking…that you LOVE Chicken Parm (it has always been one of my favorites), but that it is way too complicated to make.  I thought the same thing for years.  Especially since my DAD makes a mean chicken parmesan and it was typically reserved for special occasions, like my birthday, growing up.  This version is a little healthier than my DAD’S, and even the BOY approves.  I have this recipe torn out from a magazine in my recipe binder and wasn’t sure who to give the credit to, but a quick online search revealed that it is from Martha Steward Living February 2010.



I use the 365 crackers from Whole Foods as the breading.  I have made this recipe twice before. The first time, I used these crackers and was quite impressed with how good the chicken tasted.  The second time, I used panko and didn’t like it as much.  I omitted the parsley and used cooking spray in my pan although I think oil would make for a crunchier chicken.



This Italian classic comes together in just a few easy steps.


Step 1: Crackers into Breadcrumbs

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Step 2: Tomato Sauce (feel free to add in more seasonings to taste)

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Step 3: Chicken Meets Egg and Rolls in Breadcrumbs

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Step 4: Chicken Bakes in the Oven



Step 5: Add Sauce and Sprinkle with Cheeses (I only used mozzarella this time around and way more than the 1 cup suggested in the recipe)

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Step 6: Bake Again and Set Your Dinner Table*

*You will notice here that we are eating off of the holiday collection at Casa De LWYD.  This is always a joke with us when all of the dishes are in the dishwasher, we have a little fight over which holiday we want.  And because I can’t pass up a $0.99 holiday plate on sale at the Target, we have quite a few to choose from.  On another sad note, the forks were hanging out with our plates in the dishwasher, so thank goodness for plastic!

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Step 7: Enjoy Your Incredibly Fancy-Looking, but Easy Meal

(while accepting compliments from your family)







The BOY recommends this one for his MAKE AGAIN LIST (that I am still working on) and there are plenty of leftovers for dinner later this week.  That Martha really knows her way around the kitchen!  Enjoy!


Chicken Parmigiana

From Martha Stewart Living February 2010



Serves 6

  • 3 ounces baked whole-grain wheat crackers, such as Triscuits (about 12)
  • 1/3 cup fresh flat-leaf parsley
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 can (28 ounces) diced tomatoes (no salt added), with juice
  • 1/2 medium onion (3 ounces), coarsely chopped
  • 2 garlic cloves, coarsely chopped (2 teaspoons)
  • 1 tablespoon extra-virgin olive oil
  • 2 large egg whites
  • 6 boneless, skinless chicken breast halves (6 ounces each)
  • 3 ounces part-skim mozzarella cheese, grated (about 1 cup)
  • 1 ounce pecorino Romano cheese, finely grated (about 1/2 cup)


  1. Preheat oven to 425 degrees. Pulse crackers, parsley, oregano, and 1 teaspoon salt in a food processor until finely ground. Season with pepper, and transfer to a plate. Puree tomatoes with juice, onion, garlic, and 1/2 teaspoon salt with an immersion blender or in clean food processor until smooth.
  2. Coat a 9-by-13-inch baking dish with oil. Lightly whisk egg whites, and transfer to a shallow dish. Dip each chicken breast half in whites to fully coat; let excess drip off. Dredge chicken in crumb mixture, lightly pressing, to coat both sides.
  3. Transfer chicken to prepared baking dish, and flip once to coat in oil. Bake until crisp, about 10 minutes.
  4. Pour tomato sauce over chicken, allowing some sauce underneath each piece. Top with cheeses, and bake until bubbling and top is lightly browned, 15 to 20 minutes.

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