Rainbows and Dragonflies

Recipe: Eggplant Parmesan

Posted on: October 30, 2011

I adapted the recipe to use eggplant for a Meatless Monday.

Chicken Parmesan with Sundried Tomato Sauce

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Sundried Tomato Sauce:
2 teaspoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 (4 ounce) jar tomato paste
1/2 cup red wine
1 (14.5-ounce) can diced tomatoes, undrained
1 (14.5-ounce) can crushed tomatoes
1-2 teaspoons dried Italian Seasoning (in summer I use a handful of fresh basil added at the end)
1 bay leaf
1/2 cup sundried tomatoes, sliced*
1 heaping cup red bell pepper, diced
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar
3/8 teaspoon black pepper
1/2 teaspoon salt, or according to taste preferences

*I like to buy the kind in oil that are julienne sliced. Purchase a large jar at Costco. Before using in dishes, I rinse excess oil off.

For the Chicken:
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon black pepper
1/2 teaspoon salt, if desired
4 (4-ounce) boneless, skinless chicken breasts
1 egg white, lightly beaten
1 tablespoon olive oil, plus more if needed
1 cup (4 ounces) shredded mozzarella cheese


For the Sauce:
Add the olive oil to a large saucepan or dutch oven and heat over medium-high. Add onion and saute for 3-5 minutes, until translucent. Add garlic and saute a minute more. Add the tomato paste and cook, stirring frequently for 2 minutes.

Add the wine and whisk to combine with the tomato paste. Stir in the diced and crushed tomatoes, Italian seasoning and bay leaf. Bring to a boil and then let simmer for 15 minutes.

Stir in the sundried tomatoes and bell pepper. Simmer until pepper is tender. Stir in parsley, balsamic vinegar and season with salt and pepper (if desired).

For the chicken:
Preheat oven to 350°.

Combine the flour, parmesan, salt and pepper in a shallow bowl or plate with a rim.

Place chicken breasts in a gallon sized Ziploc bag. Using a meat mallet, pound meat on both sides until it is flattened to 1/4 to 1/2 of an inch. (Some are easier to flatten than others. If they are really thick, I will cut them in half through the middle into to thinner breasts).

Coat each piece of chicken egg white, then dip both sides into the in parmesan mixture. In a cast iron skillet, heat 1 tablespoon of oil over medium-high heat. Add chicken pieces to the pan, cooking cook 5 minutes per side – or until golden.

Add chicken to a lightly greased 9×13 pan. Pour a large spoonful of sauce on top of each breast, then top with mozzarella. Bake at 350° for 5-10 minutes (or until chicken is cooked through and cheese is melted.

Serve with pasta and additional sauce.


Li'l T approved


2 Responses to "Recipe: Eggplant Parmesan"

Ummm… do I have to ask if he liked it??

LOL He decimated it.

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