Thursday, March 21, 2013

Double Dipped Chicken Parmesan

Hey ho!

I spent part of my day painting a large gold picture frame black, and I planned on posting my fabulous results today, but there was a little incident with the dog...
which I will discuss tomorrow. Let's suffice it to say, she is in the proverbial dog house!
So instead of the big reveal of my picture frame, I'll share the recipe I am cooking for dinner tonight. I first made this recipe in 2006, when I was catering.  I call it "mine" because I had the idea of "double dipping" the chicken for chicken parm (even though I did a google search and apparently, lots of people double dip). And, why not! I love the breading on chicken parm, and if one dip is good, two is waaaaay better.
The chicken is pounded flat prior to cooking - don't skip this step because it makes the chicken breast really tender. (In fact, I rarely cook chicken without flattening it first.)
And, just a note: I would use seasoned bread crumbs. I know Panko is all the rage, and I love it too, but the Italian seasoned crumbs make the dish taste a little more authentic.
The recipe only takes about 40-45 minutes from start to table, so don't be intimidated. By all means, use your favorite tomato sauce from a jar, like I do.  Mine is Wegman's Tomato Basil Sauce.
(Confession: I was so hungry I forgot to take a photo of my finished dish! So this photo is not mine - it is from here!)
Double Dipped Chicken Parmesan
Serves 4
  • 4 medium eggs
  • salt & pepper
  • 2 cups good quality seasoned dry bread crumbs
  • 4 boneless chicken breasts
  • 1/4 cup olive oil
  • 1 (26 ounce) jar tomato and basil pasta sauce
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup freshly grated mozzarella cheese


  1. One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch. Use the flat side of a meat mallet.
  2. Place the eggs in a large bowl and whisk with salt and pepper.
  3. Place the bread crumbs in a large bowl and mix with the Parmesan cheese. (If you run out of this when dipping the chicken, just make a little more).
  4. Pre-heat the oven to 350°F
  5. Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time.
  6. In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown.
  7. Remove the chicken and place in a large baking dish (glass). Divide the tomato sauce and spread evenly over each chicken breast.
  8. Sprinkle each chicken breast evenly with the mozzarella cheese.
  9. Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.
That's it! Dinner is ready in under an hour.
I'm serving this with Bacon Wrapped Green Bean Bundles.
Please let me know if you try this recipe! As always, feel free to share any recipes you love - I'm always hungry!


Unknown said...

This looks yummy! I pinned it so I can make try it soon. Thanks for coming by Moving Forward. I also have a food blog if your ever looking for easy recipes.


Unknown said...

Thanks Margaret, I will check out your food blog this afternoon! Jules