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Chicken Parmigiana

Bobby Flay
  • 75 minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, boneless skinless

1

Basil or parsley, Fresh leaves

1

Bay leaf

4 cloves

Garlic

1

small bunch Italian parsley

1

Spanish onion, large

1 16 ounce can

Tomatoes

4

Eggs, large

1

small can Tomato paste

1

Tomato sauce

2 cups

All-purpose flour

1

Cubano chile pepper

1

Salt and freshly ground black pepper

1

Salt and freshly ground pepper

2 tbsp

Olive oil

1 cup

Vegetable oil or pure olive oil

2 cups

Panko bread crumbs

1 lb

Mozzarella, fresh

1/4 cup

Parmesan

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender