A Chicken Parmigiana recipe with a difference. The cream in the tomato sauce gives it a creamy texture that you just can't get enough of. Make this for a special dinner soon.
This is an easy and delicious dish. - 12 Feb 2012 (Review from Allrecipes USA and Canada)
I made this last night. It is delicious and easy! We liked it better than any of the other chicken parmigiana recipes I have tried! The quick tomato sauce is excellent. I pureed it a bit with my immersion blender, but the texture is a personal preference. The taste is what counts! I used homemade bread crumbs for the breading. I pounded out the chicken breast fillets a bit, and they were done in the 10 minutes stated. I liked not having to transfer it to the oven to complete the cooking and melt the cheeses. The cheese melted beautifully over the hot tomato sauce while the chicken was "resting". My husband raved! I'm throwing out all my other chicken parmigiana recipes. This one is it!! - 14 Apr 2007 (Review from Allrecipes USA and Canada)
This was so good! My sauce came out a little thinner than I would have liked, so I added a can of tomato paste; that made it perfect. Also, I adjusted it a bit so I wouldn't have to do anything when I came home from work. Rather than cook the chicken all the way through, I just browned it in the frying pan. Then, I transferred it to a casserole dish, covered it with the sauce, and topped it with the mozzarella cheese. I then covered it and baked it at 350 for about an hour and a half. This worked out great for my situation. - 18 Feb 2008 (Review from Allrecipes USA and Canada)