I have two stories of Italians from New Jersey for you today, both of which culminate with a delicious, easy go-to recipe for you!
When I was in high school, a native-New Jersey Italian from church taught all the teenagers how to make tomato sauce. It was fast, it was easy, it was fresh-tasting and delicious. And when Mike was teaching us how to make that sauce, I’m sure he thought we weren’t paying attention. But I was and the technique stuck with me from then on. He just simply sauteed garlic and onion in olive oil, added some canned tomatoes and tomato paste, a few spices and that was it!
On to the second story of Italians from New Jersey. A few years later when I was in college, my friend Patti was talking to me one day about how her new roommate didn’t really know how to do anything, you know, like pay bills, do laundry, all that “adult” stuff. I’ll never forget the culminating comment, “She can’t even throw together a simple chicken parmesan!” Spoken like a true Italian from Jersey, no? Anyway, when she said that to me, I just nodded and said, “Yeah, that’s crazy!” but inside I was thinking,”Hmmmm, I wonder how you throw together a simple chicken parmesan?” Thanks to Patti, I figured it out and it became one of my classic go-to meals.
Which brings us to the promise of this post…an easy, go-to recipe! This chicken parmesan recipe is a great one to have up your sleeve. Essentially all you need is a couple of eggs, some bread crumbs, frozen chicken, pasta, a few basic spices, parmesan cheese and Hunt’s tomato paste and petite-diced canned tomatoes. Yes, I’m working with Hunt’s. And, yes, I actually do always have Hunt’s petite diced tomatoes in my cupboard, even before I started working with them. I love the petite diced tomatoes. They are perfect for making sauce and the FlashSteam process makes the tomatoes taste flavorful and fresh. You would never guess my sauce is made from canned tomatoes!
So, get your cupboards stocked up and “go to” this recipe next time you’re in a dinner bind!
- 1 pound chicken tenders (if you use boneless, skinless breasts, be sure to pound them flat)
- 1 cup plain bread crumbs
- ½ cup fresh shredded parmesan
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ⅛ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 2 eggs
- slices of fresh mozzarella
- Preheat oven to 350 degree F.
- Whisk the eggs in a soup/cereal bowl. In another cereal/soup bowl, mix together the bread crumbs, parmesan cheese, salt, pepper, paprika, oregano and basil. Dip each raw chicken tender in the egg to coat, then place in bread crumbs and coat well. Place on lined cookie sheet.
- Cook for about 15 minutes, until they are JUST cooked through. Top with mozzarella cheese sliced and cook until cheese is melted, about 2-3 more minutes.
- 1 shallot or ½ onion, diced
- 3-5 fresh garlic cloves, minced or pushed through a press
- 2 cans Hunt’s petite diced tomatoes
- 2 tablespoon tomato paste
- 1 – 2 tablespoon sugar
- ¼ teaspoon black pepper
- ¾ teaspoon kosher or coarse salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Heat olive oil over medium heat. Add shallots/onions. Cook until soft, a few minutes. Add garlic and saute for about a minute. Add tomatoes, tomato paste, sugar, salt and pepper. Bring to boil, then reduce heat to the point where the sauce still simmers (usually medium-low). Simmer for 15-20 minutes. While the sauce is simmering, you can smash the sauce up a bit with a ricer or pastry blender, to break up some of the tomatoes. I like my sauce chunky, so I just do this a little bit.
- Serve chicken with tomato sauce and cooked pasta.
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
looks great and I love easy as in the sauce! thanks
the sauce is my favorite, and I don’t make it often enough! hope you enjoy!
Looking forward to trying both of these recipes. Yummy!
let us know how it goes if you do give them a try! 🙂
Love hearing the stories behind a recipe and this is so much simpler then the recipe I normally make which makes me happy!
Definitely a classic comfort food, sounds great!
Thanks for posting this! I have no idea how to make a classic chicken parm but love eating it. Going on my list of things to make soon!
You’re Parmesan recipe is very authentic and the sauce is TOO. Really, don’t be surprised, My Grandmother, born in Southern Italy in 1902, came to the US in 1915 ALWAYS made her sauce from canned tomatoes and tomato paste. She was an excellent cook for an Italian restaurant in the 30’s and 40’s Her best “secret” that she taught my Mom, and Mom taught me? If you have even just a bit of some type of pork, add it! (a chop, couple of ribs or a couple Italian pork sausage) sear meat in pot before continuing with sauce prep. This will give you and even more authentic flavor for the whole pot. Nona always used canned, and so did her mother. It’s not a “second choice” for this 2nd generation Italian cook, it’s the only choice! Thanks for sharing a great recipe for anyone to make good Italian food:o)
thanks for backing me up, Italian barbara! 🙂 and I love that tip for the sauce – will have to remember that!
I made this a couple weeks ago for my brood and they loved it. We’re having it again tonight. The whole dish is amazingly delicious, but holy cow, the sauce left me speechless. I’m pretty sure I was licking it off my plate at one point. I can’t believe something so easy can taste so good!
yippee! that’s the kind of feedback I LOVE to hear! 🙂 thanks, kelly!