Chicken Parmigiana with Pomodoro Sauce
This post is sponsored by ALDI. All opinions are my own.
Chicken Parmigiana is a recipe that takes me back to my roots with a from-scratch Pomodoro sauce just like my mother made.
It’s one of my favorite Sunday recipes to make, and one I will pass down to my kids as well!
With Father’s Day coming up, I really wanted to have a chance to spend some time with the kids and get Brayden to help me make one of my favorite recipes. My son LOVES to cook with me and it’s so fun just to get him involved in the kitchen.
He loves prepping the ingredients that we picked up from our latest ALDI trip. All their produce is amazingly fresh, and you can’t beat how affordable their prices are.
I save money and get a little help in the kitchen? That’s a Father’s Day I can dig!
This chicken parmigiana with pomodoro sauce isn’t a quick recipe. But growing up, those were the ones that I always remember.
The house full of the aroma of pomodoro sauce simmering all day, I would help stir the sauce. Then helping bread the chicken for the chicken parm that would be fried up for dinner.
These are the recipes as a kid that really got me to love cooking. Brayden is already a huge fan of helping Dad out in the kitchen to cook, where I can get him involved.
For this recipe, his favorite parts are helping “smash” the garlic and coat the chicken with Chef’s Cupboard Italian Bread Crumbs from ALDI.
My Favorite Part? Getting help with stirring the sauce throughout the day!
Be sure to check out the recipe video as well! We’ll be adding more videos to the blog and Brayden will be making much more appearances as well!
Chicken Parmigiana with Pomodoro Sauce
Ingredients
FOR THE POMODORO SAUCE (YIELDS 8 CUPS)
- 1 medium yellow onion
- 2 whole carrots
- 3 cloves garlic
- 2 tbsp SimplyNature Organic Extra Virgin Olive Oil
- 48 oz Happy Harvest crushed tomatoes
- 32 oz water
- 2 tbsp Stonemill Basil
- 2 tbsp Stonemill Oregano
- 1 tbsp Stonemill Salt
- 1 tsp Stonemill Black Pepper
- 2 whole bay leaves
FOR THE CHICKEN PARMIGIANA
- 2 half Never Any! Fresh Boneless Skinless Chicken Breasts butterflied, pounded thin
- 1 tsp Stonemill Salt
- 1 tsp Stonemill Black Pepper
- 4 large Simply Nature Organic Cage-free Brown Eggs
- 2 cups Chef's Cupboard Italian Seasoned Panko Bread Crumbs
- 1 cup Carlini Vegetable oil
- 2 cups Pomodoro sauce
- 8 oz Priano Fresh Mozzarella thinly sliced
Instructions
FOR THE POMODORO
- Chop onion, mince garlic, and finely grate carrots; Add into a pot over medium heat with olive oil. Sweat down for about 2-4 minutes.
- Stir in crushed tomatoes, basil, oregano, salt, pepper and bay leaves. Pour in water and let simmer for 4-6 hours, stirring about every 15-20 minutes.
- Reserve 2 cups for the Chicken Parmigiana; store the remaining in an airtight container in the refrigerator. Freeze up to 6 months.
FOR THE CHICKEN PARMIGIANA
- Butterfly your chicken breasts, then place in a zip-top bag. Using a mallet, or even a small pan, pound each breast until it’s about ½ inch thick.
- Prepare your egg wash (whisk eggs with 2tbsp water and salt and pepper) in a baking dish, and Italian seasoned bread crumbs in another baking dish. Coat each breast in the egg wash, then liberally coat each side of the breast in the bread crumbs. Set each breast on a plate and store in the refrigerator until ready to cook.
- Set oven to Broil, and heat your Vegetable oil to about 350 F. When oil is up to temperature, carefully place chicken breast one at a time in the pan. Cooking about 3-5 minutes per side until internal temperature is 165 F. Place on a cooling rack.
- Pour some pomodoro into a skillet, then add both chicken breast onto the skillet, with a little more pomodoro on top. Add fresh mozzarella on top and place in the broiler, about 5 minutes or until mozzarella is bubbly and brown.
- Serve alongside pasta or your favorite vegetable side and enjoy!
