Chicken Parmigiana

Chicken Parmigiana

chickenparmAnother fairly easy dish to make with simple ingredients and with the big “WOW” factor at the dinner table. The secret to making this dish is that the chicken has a golden brown crust prior to going into the oven. Where a lot of people are making the dish with olive oil, the chicken often does not have a nice golden exterior crust. When you use AHUACATLAN AVOCADO OIL you are now cooking at a much higher temperature which gives the chicken the perfect crust and is also not greasy. You are now setting the stage for a perfect chicken parmigiana at the table.


  •     4 boneless chicken breast, pounded to about 1/2 inch thickness.
  •     1 egg
  •     1/2 cup of milk
  •     Around 1 1/2 cups of Italian dried bread crumbs
  •     Ahuacatlan Avocado Oil
  •     4 slices of Mozzarella cheese
  •     1/2 cup of Parmesan cheese
  •     A partial jar of good spaghetti sauce (Marinara is the best)
  •     Salt and Pepper – to taste
  •     Garlic Powder–to taste
  •     A pinch of red pepper flakes

Heat oven to 350 degrees.

Pound the chicken breast to around a half of an inch thick. Sprinkle salt, pepper and garlic powder on each side.

In a bowl, whisk together the egg and milk. In another bowl, pour in the Italian Bread Crumbs and season again with some salt, pepper, and garlic powder. Add the pinch of red pepper flakes. You can also substitute about a teaspoon of fresh grated garlic for the garlic powder.

Dip the pounded chicken breast in the milk and egg mixture and then in the Italian bread crumbs. Make sure to coat the chicken really well with the bread crumbs. Once the breast are coated place them on a plate.

In a skillet, add Ahuacatlan Avocado Oil to make around 1/8 layer at the bottom of the pan. Heat the oil on Med-High heat. Once the oil is heat, place the breaded chicken in the skillet. Cook until the bottom of the chicken is golden brown– Around 4 minutes per side. Then turn to other side to again get the golden brown crust. Note: It is always best not to add to much chicken at once to the skillet so that the temperature of the oil does not go down dramatically.

Grease the bottom of a oven pan with Ahuacatlan Avocado Oil. The pan should be just large enough to fit the chicken, with very little space between them and the side of the pan. Place the chicken in the oven pan.  Pour the Spaghetti sauce over the chicken. Use enough sauce to cover the chicken adequately. This will insure the chicken does not dry out in the oven. Cover with foil and place in the oven for 35 minutes, depending on the thickness of the chicken breast. After 35 minutes, place the Mozzarella and Parmesan on top of the chicken. Leave the foil off now and put back into the oven. Once the cheese is melted (5 minutes of so) take the chicken out of the oven. Let stand for 5 minutes and serve.

You can serve it by itself with garlic bread and a salad. If you like, the chicken can also be placed over spaghetti.