Chicken Parmesan
- 1/4 cup extra-virgin olive oil
- 1 3/4 cups chopped onions
- 4 garlic cloves, minced
- 3/4 cup coarsely grated peeled carrots
- 3 tablespoons chopped fresh thyme
- 2 28-ounce cans peeled whole tomatoes in juice
- 10 skinless boneless chicken breast halves
- 3 cups fresh breadcrumbs (from crustless French bread ground in processor)
- 2 large eggs
- 1 cup (about) all purpose flour
- 6 tablespoons (or more) olive oil, divided
- 3 cups coarsely grated well-drained fresh water-packed mozzarella
- 1 1/4 cups freshly grated Parmesan cheese, divided
- 1 1/4 cups freshly grated Pecorino Romano cheese, divided
- 2 tablespoons chopped fresh Italian parsley
- 1 tablespoon chopped fresh marjoram
- Produce
- Carrots (3/4 cup)
- Italian parsley, fresh (2 tablespoons)
- Marjoram, fresh (1 tablespoon)
- Onions (1 3/4 cups)
- Thyme, fresh (3 tablespoons)
- Tomatoes in, whole juice (2 28-ounce cans)
- Meat
- Chicken breast, skinless boneless halves (10)
- Cooking & Baking
- All purpose flour (1 cup)
- Garlic cloves (4)
- Olive oil, extra-virgin (1/4 cup)
- Olive oil (6 tablespoons)
- Bread & Baked Goods
- Breadcrumbs, fresh (3 cups)
- Dairy
- Mozzarella, fresh water-packed (3 cups)
- Parmesan cheese (1 1/4 cups)
- Pecorino romano cheese (1 1/4 cups)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published September 1, 2008 (4 years ago).
5 people saved this recipe.
