Chicken Parmigiana with Oven-Roasted Tomatoes: A 45-Minute Recipe

A few weeks back, I wrote a post on how to roast tomatoes in the oven. Not only are oven-roasted tomatoes a delicious way to preserve summer's bounty (they'll keep for several weeks in the refrigerator preserved in olive oil) but they are so versatile in a number of classic Italian recipes like this one, chicken parmigiana. As an Italian-American, I used to love it when my mom would make this quintessential dish. I've simplified her recipe to one pan (great for clean up) and with the addition of the oven-roasted tomatoes, I've improved it, too! (Sorry mom.)

Chicken Parmigiana straight from the oven!

Two large boneless, skinless chicken breast cut into single servings and pounded thin.

Dip each chicken filet in an egg wash.

Dredge each chicken filet in flour seasoned with salt and pepper.

On medium heat, cook chicken breasts in 3 tablespoons of olive oil until lightly brown; about 3 minutes per side.

Once chicken is done cooking, wipe the flour residue from pan with paper towel.

Add about 1 and 1/2 cups of fresh tomato sauce to pan and then place chicken in single layer on top.

Add another cup of fresh tomato sauce over chicken and then several slices of oven-roasted tomatoes.

Sprinkle 1 and 1/2 cups of shredded mozzarella cheese on top, then about 3 tablespoons of grated Parmesan.

Bake at 375° for 10 minutes until bubbling and cheese begins to brown.

Chicken Parmigiana with Oven-Roasted Tomatoes

2 boneless, skinless chicken breasts, cut into single servings and pounded thin.
1 beaten egg with 2 tbsp milk (for egg wash)
1 cup flour (for dredging) with salt and pepper to taste
3 tbsp olive oil (for frying)
2 ½ - 3 cups fresh tomato sauce (you can use jarred if you must), divided
7 - 10 large slices of roasted tomatoes
1 ½ shredded mozzarella cheese
2 tbsp grated Parmesan cheese