Better-Than-Dad’s Chicken Parmesean

My dad is a phenomenal cook. He’s one of those cooks that keeps it very simple but always turns up something fantastic. Some of his all time best are his grilled chicken, steak fries, and his world-famous spaghetti sauce (which I make all the time). He also makes a pretty good chicken parm…but the other night I as able to call him and tell him I bested his cooking.

Yup that’s right, I beat my dad. Of course he was skeptical, but he said I could cook it for him when I come home for Thanksgiving.

It’s cheesy, saucy and really good. I made it with baked eggplant fries…sooo good. Get excited for those…

Better-Than-Dad’s Chicken Parmesan
Adapted from  (and Dad)


  • 2 chicken breasts
  • tomato sauce (plain)
  • diced tomatoes
  • 1 clove garlic, diced
  • 1 cup onion, diced
  • 2 cups italian dressing
  • 1/2 cup parmesan
  • tsp basil
  • 2 tsp oregano, divided
  • tsp dried parsley
  • 1 bay leaf
  • salt and pepper
  • 1 1/2 cup mozzarella cheese
Marinate the chicken in the dressing. You can use whatever you have in the fridge…mine was something like zesty italian. Mmm.
Let it marinate for a couple of hours.
Preheat the oven to 400 degrees.
When the oven’s ready. In a bowl mix together the parm and the remaining herbs. Dredge the marinated chicken in the mixture. Put the chicken in a baking dish and top with your now-simmered-to-perfection tomato sauce. Bake for 20-25 minutes.
This is a great time to work on your sauce. The key to my dad’s sauce (I kept that part of his recipe) is PLAIN tomato sauce. Sautee the onion and garlic in a little bit of olive oil. Let those carmalize. Once they’re done, add the tomato sauce and diced tomatoes. Add salt, pepper, half of the oregano and a bay leaf. Cover and simmer.
The longer it simmers, the more flavor.
Pour the sauce over the chicken when your timer goes off. Top it with the cheese. Bake for 10 more minutes.
Now trust me, you’re going to want to dive right in, but for the sake of your taste buds. Hold off for 10 seconds…if you can….

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