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Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella (Emeril Lagasse) Recipe

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Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
969
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Position rack in upper third of oven and preheat oven to 400 degrees F.
  2. Season each chicken breast with 1/2 teaspoon of the Essence and 1/8 teaspoon salt.
  3. Place the flour into a small bowl. Place the egg and milk into a second small bowl. Place the bread crumbs into a third small bowl. Dip each chicken breast into the flour, then the beaten egg mixture, and finally into the bread crumbs, shaking to rid of excess between each step. Transfer to a plate and repeat with remaining breasts. When all of the breasts are breaded, heat half of the olive oil in a large skillet over medium heat. Place the chicken, smooth side down, into the skillet and cook for 4 minutes. Turn the chicken breasts to the other side, add the remaining 2 tablespoons of olive oil and cook for 2 minutes longer. Remove the skillet from the heat.
  4. Spoon 1/4 cup of the tomato sauce over each breast and divide the mozzarella slices evenly among the chicken pieces. Sprinkle with the Parmigiano-Reggiano, and transfer the skillet to the oven. Cook until the chicken is just cooked through and the cheese melts, about 4 minutes. Adjust the oven setting to broil and continue to cook until the cheese bubbles and is lightly golden, about 1 to 2 minutes longer.
  5. While the chicken is baking, reheat the pasta sauce if necessary. Heat the olive oil in a large skillet. Add the pasta and toss until warmed through. Season to taste with salt and freshly ground pepper. Add enough of the pasta sauce to just coat the pasta and divide between 4 large serving plates.
  6. When the chicken is ready, top each plate of pasta with a little more sauce and top each serving with a chicken breast. Garnish with the fresh basil and serve immediately.
  7. Note: Regular smoked mozzarella works better in this recipe than fresh smoked mozzarella.
  8. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  9. 2 1/2 tablespoons paprika
  10. 2 tablespoons salt
  11. 2 tablespoons garlic powder
  12. 1 tablespoon black pepper
  13. 1 tablespoon onion powder
  14. 1 tablespoon cayenne pepper
  15. 1 tablespoon dried oregano
  16. 1 tablespoon dried thyme
  17. Combine all ingredients thoroughly.
  18. Yield: 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
  20. Published by William Morrow, 1993.
  21. Oven-Roasted Tomato Sauce:
  22. 3 pounds Romanita tomatoes, cored*
  23. 1/2 cup extra-virgin olive oil
  24. 12 cloves garlic, peeled
  25. 2 tablespoons fresh oregano leaves
  26. 2 teaspoons kosher salt
  27. 1 teaspoon freshly ground black pepper
  28. Preheat the oven to 400 degrees F.
  29. In a large, 14-inch, oven proof frying pan, combine all the ingredients. Stir to blend then transfer to the oven and cook until the tomatoes begin to caramelize, about 30 minutes. Remove the skillet from the oven and stir well. Return to the oven and continue to cook until further caramelized and much of the liquid has evaporated, about 30 minutes longer. Remove from the oven, cool slightly, and transfer to a blender, in batches if necessary, and process sauce until coarsely pureed. If the sauce seems too thick, thin with a bit of water or chicken broth. Use immediately or cool completely and refrigerate for up to 4 days in a non-reactive, airtight container.
  30. The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres. If you prefer a less rustic sauce, puree completely as described above and strain.
  31. Yield: about 4 cups sauce
  32. * If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 969.05 Kcal (4057 kJ)
Calories from fat 357.22 Kcal
% Daily Value*
Total Fat 39.69g 61%
Cholesterol 106.68mg 36%
Sodium 1193.54mg 50%
Potassium 255.4mg 5%
Total Carbs 104.08g 35%
Sugars 4.45g 18%
Dietary Fiber 9.2g 37%
Protein 51.37g 103%
Iron 3.6mg 20%
Calcium 628.9mg 63%
Amount Per 100 g
Calories 316.56 Kcal (1325 kJ)
Calories from fat 116.69 Kcal
% Daily Value*
Total Fat 12.97g 61%
Cholesterol 34.85mg 36%
Sodium 389.89mg 50%
Potassium 83.43mg 5%
Total Carbs 34g 35%
Sugars 1.45g 18%
Dietary Fiber 3.01g 37%
Protein 16.78g 103%
Iron 1.2mg 20%
Calcium 205.5mg 63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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