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

Chicken Parmesan Spaghetti

While scrolling through Pinterest last night, I came across this recipe and figured I would try it since I had the majority of ingredients on hand.

I love chicken parmesan but have never attempted to make it because I did not want to mess up a classic. This recipe was simple enough to help encourage me to try it on my own finally.

You can find the original recipe here but I tweaked it a bit so the following will be my recipe.


  • 4 chicken breast halves
  • Kosher salt and freshly ground black pepper
  • 2 large eggs
  • 1 cup Crispy Fried Onions (I used the fried onions instead of the breadcrumbs since I didn’t have any.)
  • 1 tablespoon of Kraft Seasoned Grated Parmesan Hot Pepper Trio
  • 1 cup grated Parmesan
  • 2 cups of Farfalle Pasta (AKA Bowtie Pasta)
  • 2 cups marinara or spaghetti sauce, warmed
  • ½ cup olive oil


Place water in a large pot and add a dash of salt and bring to a boil.

While water is beginning to boil, prep the chicken.  I used a rolling pin to pound the chicken to be a little thinner. I sprinkled the pounded chicken on both sides with a little salt and Kraft Seasoned Grated Parmesan .


In a small bowl, whisk the eggs together.



In a separate bowl, stir together the Fried Onion Crisps (remember I used these instead of breadcrumbs so I had to crush them), 1/2 cup Parmesan, a pinch of salt & pepper.



First dip the chicken breast into the egg mixture and then into the Fried Onion Crisps mixture.
Once the chicken breast is fully coated, place into in a frying pan large enough to hold two chicken breast at the same time. Place burner over medium-high heat, warm the oil until it is shimmering.



Place the pasta in the boiling water and cook according to package directions or whatever your liking. Warm the sauce in a large saucepan.



Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels on a sturdy plate to drain.
Drain the pasta and add to the warm sauce. Toss to coat.


Slice the chicken breasts into strips and transfer the spaghetti to a warm platter.


Top with the sliced chicken breasts and the remaining Parmesan.


Bon Appétit!

– R.Vargas