Chicken Parmesan

Chicken Parmesan has always been my favorite go to at an Italian restaurant. I’ve always wanted to make it on my own but it’s one of those recipes that has always intimidated me. Recently I found this recipe of Martha Stewart’s online and decided to try it on my own with a little twist. I couldn’t believe how easy it was and how amazing it turned out!


  • 1/4 cup of Extra-Virgin Olive Oil
  • 2 Garlic cloves, minced
  • Pinch of Crushed red pepper flakes
  • 1 28-ounce can of Tomatoes, lightly pulse in a blender or food processor
  • 2 teaspoons of Salt
  • 1 teaspoon of Garlic Salt
  • 3 pounds of boneless, skinless chicken breasts (split down the middle) or chicken tenderloins
  • 1/2 cup of plain Breadcrumbs
  • 1/4 teaspoon of freshly ground black pepper
  • 3/4 cup of freshly grated Parmesan cheese
  • 1 1/2 pounds of fresh Mozzarella cheese, sliced thin
  • 1 tablespoon of unsalted butter


Heat a saucepan over medium-high heat and add 1 tablespoon of the Extra-Virgin Olive Oil, the garlic, the crushed red pepper flakes and stir for about 30 seconds.


Add the tomatoes and 1/2 teaspoon of the salt and let it simmer for about 30 minutes.


Lay the chicken breasts or tenderloins (I used tenderloins) on parchment paper or plastic wrap and season with some black pepper and a little garlic salt.
In a large prep pan, combine the breadcrumbs and 1/2 cup of Parmesan cheese. Spread out to cover the whole bottom of the pan.


Lay down as many chicken breasts or tenderloins as you can that will fit evenly. Make sure you season each side of the chicken and turn over completely coating both sides.


Heat a large skillet over medium-high heat and drizzle 2 tablespoons of Extra-Virgin Olive Oil and butter to coat the skillet.
Add some of the chicken and cook until golden.


Remove and repeat process for the remaining chicken, adding a little oil and butter to the skillet as needed.
While the chicken is cooling, preheat your oven to 400°F and spoon some of your tomato sauce into a greased 9 x 13 inch baking dish. Layer the pieces of chicken and top with your sliced Mozzarella. Spoon over 1 1/4 cups of the tomato sauce and then sprinkle on the remaining 1/4 cup of Parmesan cheese.


Bake for 30 to 35 minutes or until golden and bubbly. Let cool for about 15 minutes before serving.


I also boiled spaghetti pasta to serve on the side with the remainder of my tomato sauce. So easy and delicious!

From my kitchen to yours,

-R. Vargas

Baked Chicken stuffed with Pesto & Mozzarella Cheese

• Frozen Chicken Breast
• Pesto (Homemade or store bought)
• Mozzarella Cheese (Sliced or shredded)
• Tomatoes (Sliced)
• Salt & Pepper
• Lemon Pepper seasoning
• Olive oil


First you’re going to set the oven on 425 and let it heat while you are prepping your meal.
Next get your chicken breast and season it with lemon pepper seasoning on both sides.
Once the sides are seasoned, slit the sides and place in a baking dish.

Once settled in the baking dish, start stuffing the chicken with pesto in between the slits.


Next start stuffing the chicken with cheese.


After you stuff the chicken with pesto and mozzarella cheese, fold the slits over and spread a little more cheese on the top of the dish.


Slice up a tomato or two and place in the baking dish.
To finish off the dish, sprinkle salt & pepper all over and drizzle olive oil on the chicken.


Place the dish in the oven for approximately 15-20 minutes on 425. If you peek in the oven you’ll see the cheese and pesto bubbling together.


After the dish is ready, serve it up with a fresh salad and garlic bread. (I myself poured a glass of Moscato.)



– R. Vargas