VIDEO: Emeril Lagasse’s Easy Signature Chicken Parmigiana Recipe

By  //  September 4, 2016

Share on Facebook Share on Twitter Share on LinkedIn Share on Delicious Digg This Stumble This

this dish cooks up with a BAM!

ABOVE VIDEO: Emeril shares his classic Italian chicken parmigiana recipe. With a few added spices, this dish cooks up with a BAM! (Emeril Lagasse Video)


  • 1/2 pound cooked linguine, fettuccine, or other pasta
  • 1/4 cup grated Parmesan cheese
  • 1/4 pound mozzarella cheese, cut into 4 equal portions
  • 1 cup Emeril’s Kicked Up Tomato Sauce, or your favorite red pasta sauce
  • 2 tablespoons olive oil
  • 2 teaspoons Baby Bam
  • 4 boneless skinless chicken breasts (5 to 6 ounces each)


  • Position rack in upper third of oven and preheat to broil.
  • Season each chicken breast with 1/2 teaspoon (1/4 teaspoon per side) of the Baby Bam.
  • Heat the olive oil in a large skillet over medium heat.
  • Put the chicken, smooth side down, in the skillet and cook for 4 minutes. Using tongs, turn the chicken breasts to the other side and cook for 2 minutes longer. Remove the skillet from the heat.
  • Pour 1/4 cup of the tomato sauce over each breast.
  • Top each breast with a portion of the mozzarella cheese and one tablespoon of the Parmesan cheese.
  • Using oven mitts or pot holders, carefully place the skillet under the broiler and cook until the cheese melts, bubbles, and is lightly golden, about 2 to 3 minutes. Remember, broiler temperatures are very hot — have an adult help here.
  • Using oven mitts or pot holders, remove the skillet from the oven. Serve the chicken over the cooked pasta of your choice.

Click here to contribute your news or announcements Free