Condensed Milk Chicken Parmesan
Indulge in the irresistible fusion of creamy sweetness and savory comfort with this Condensed Milk Chicken Parmesan recipe. Featuring tender, golden-crusted chicken breasts coated in a Parmesan-infused breadcrumb mix, this dish takes a bold twist by incorporating luscious, silky condensed milk for a uniquely rich flavor profile. Layered with marinara sauce and bubbling mozzarella cheese, then baked to perfection, it delivers a mouthwatering balance of textures and tastes. Ideal for family dinners or special occasions, this oven-baked chicken is garnished with fresh basil for an aromatic finish. Serve it alongside pasta, a crisp side salad, or garlic bread for a crowd-pleasing Italian-American feast that’s anything but ordinary.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 3 tablespoons Olive oil
- 1 can (14 ounces) Canned condensed milk
- 2 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 2 tablespoons (chopped) Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Place each chicken breast between two pieces of plastic wrap and pound them to an even thickness of about 1/2 inch. Season both sides of the chicken with salt and black pepper.
Set up a dredging station with three shallow bowls. Fill the first bowl with the flour, beat the eggs in the second bowl, and mix the breadcrumbs and Parmesan cheese in the third bowl.
Dredge each chicken breast first in the flour, then dip it into the eggs, and finally coat it with the breadcrumb and Parmesan mixture. Press gently to help the coating adhere.
Heat olive oil in a large skillet over medium-high heat. Cook the breaded chicken for 3-4 minutes per side, or until golden brown. Transfer to a plate lined with paper towels to drain any excess oil.
In a small saucepan, gently heat the condensed milk over low heat until slightly thinned, stirring frequently to avoid scorching. Set aside.
Spread 1 cup of marinara sauce evenly in a 9x13-inch baking dish. Arrange the cooked chicken breasts on top of the marinara sauce.
Drizzle the warmed condensed milk over each piece of chicken, ensuring even coverage.
Top each chicken breast with the remaining marinara sauce, followed by a generous layer of shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden and the chicken is cooked through to an internal temperature of 165°F (74°C).
Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh basil leaves before serving.
Serve hot with pasta, a side salad, or garlic bread for a complete meal.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 1678 mg | 73% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 58.3 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 864 mg | 66% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 921 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
