Chef Annah's Chicken Parmigiana


The following dish pairs in priority order with wines in Calldera categories m, q, o, s, e, i, f and j.  Red wines preferred.


Servings: 2

Prep & Cook Time:  25 - 30 minutes


2 boneless chicken breast halves or 1 full boneless chicken breast (2 halves connected by a breast bone) cut in half

1 egg

1/2 cup plain or Italian style bread crumbs

12 ounces marinara sauce

1 cup dry pasta of your choice

1/4 cup shredded mozzarella cheese

salt and pepper to taste

olive oil


Flatten and tenderize chicken breast halves (suggestion:  cover chicken in plastic wrap and hammer with a meat mallet).

Crack egg into a bowl and beat.

Place bread crumbs on a plate or other flat surface.

Dip flattened chicken breast halves in egg bowl.

Place egg-washed chicken breast halves in bread crumbs and coat thoroughly.

Pre-heat oven to 200⁰ F.

Bring 2 cups of water to a boil and add dry pasta.

Salt and pepper chicken to taste.

Heat olive oil in a large frying pan.

Sauté chicken breasts in olive oil over medium heat for 5 minutes on each side.

Once pasta is cooked (approximately 10 minutes), remove from heat and drain.

Divide and place pasta on 2 plates.

Place 1 cooked chicken breast half atop each plate of pasta. 

Divide evenly and pour marinara sauce over chicken breasts.

Top plates with shredded mozzarella cheese.

Place plates in oven for 5 minutes or until cheese is melted.

Serve (caution, plates are hot!).

Chef Annah's Chicken Parmigiana

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