28 January 2007

Divjak's Secret Chicken Parm

One of my good friends taught me this recipe not too long after moving to Texas, and I can't be more thankful. I know some of my measurements are slightly different and I've altered it a little, but the base recipe came from Mr. Divjak so I'll give him the credit here. This is always a hit but a little time consuming so we keep it for the weekends - and make enough to have leftovers for the rest of the week! We always make our own sauce to go with this dish and then have a bunch remaining for pasta and such at a later point. Its easy to divide into containers and freeze, then pull it out and heat it up for a quick dinner on another night. You can always use store bought sauce if needed - just don't tell anyone!



1-28 Oz Can Contandina Crushed tomatoes
2-15 Oz Can Contandina Tomato Sauce
2-8 Oz Can Contandina Tomato Paste
5-6 Large Italian Sausage links (mild / spicy to your liking)
Dried spices - oregano, parsley, basil, garlic powder, onion powder


2-3 Boneless, skinless chicken breasts, sliced in half (to make 2 thinner breasts)
2-3 Eggs
Bread crumbs
Grated parmesan



Broil sausage on both sides to cook thoroughly. Allow to cool ~10 minutes, then cut in half.

Meanwhile, combine all remaining sauce ingredients in a large pot and heat over low, add spices to taste. Add sausage after its been cut and continue to simmer. Be aware of spatter.


Pout milk in shallow dish, beat egg(s) in separate shallow dish, pour flour on large plate, and mix 2:1 bread crumbs to parmesan on another plate. Set up milk, then flour, then eggs, then bread crumbs near stove.

In large baking dish, put layer of sauce to cover the bottom, set aside.

Heat oil in large skillet over medium heat. Take chicken breast, dredge it in milk, then in flour, then in eggs, then in breadcrumbs to ensure entire breast is coated. Move to heated oil and fry a few minutes on both sides. Do not over cook to burn (chicken does NOT need to be cooked thoroughly at this point). Transfer chicken from pan into baking dish. Repeat with each chicken breast, adding more of any ingredient as needed (if more oil is needed, make sure to allow it to fully heat before placing chicken in it).

Add desired amount of sauce and sausage pieces to baking dish, making sure to cover chicken breasts with sauce. Top with parmesan cheese and mozzerella if desired. Bake for 30 minutes at 350 degrees. Make sure chicken is cooked thoroughly prior to eating. Serve chicken with sauce - Enjoy!
Allow sausage to cool before cutting, this prevents the juices from getting out and keeps the sausage moist.
Broiling time will depend on oven and placement of sausage in oven, keep an eye on the sausage to keep it from burning. You can omit the sausage of desired.

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