top of page

Chicken Parmigiana

(by Erica Pressberg)


1/2 c. olive oil, divided

1 large onion, chopped

4 cloves garlic, chopped

1 lb. cremini mushrooms, sliced

1 lb. portobello mushrooms, sliced

4 stalks celery, sliced

4 zucchini, sliced

1 t. dried oregano

1 t. dried basil

1 t. garlic powder

pinch of salt

1 t. black pepper

4 boneless, skinless chicken breasts, pounded into cutlets

2 eggs, beaten

approximately 1/2 c. bread crumbs or gluten-free panko

2 25-oz. jars prepared marinara sauce

olive oil

1 c. grated mozzarella cheese

1 lb. penne or gluten-free pasta

In a large skillet, heat 1/4 c. olive oil and add onion, garlic, mushrooms, celery, and zucchini.

Add oregano, basil, garlic powder, salt and black pepper.

Sauté until vegetables are lightly browned, and set aside.

Dredge chicken cutlets in egg and bread crumbs (or gluten-free panko).

Heat 1/4 c. olive oil, and sauté chicken until browned on both sides, about 15 minutes.

Preheat oven to 325 F.

Place vegetables and half of the sauce in an ovenproof glass baking dish.

Add chicken and remaining sauce.

Bake for 45 minutes.

Add cheese and return to the oven until browned, approximately 15 minutes.

Allow to cool for 15 minutes while cooking pasta in boiling salted water.

Serve chicken and sauce over pasta.


(Read Family Business, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page