Chicken Parmigiana by Chef Jamie Adams



  • 4 Springer Mountain Airline Chicken Breasts, butterflied and pounded thin

  • 4 cups basic, neutral tomato sauce

  • 16 roma tomatoes cut in half, roasted

  • flour for breading, +/- 4 cups

  • 4 eggs, beaten

  • 4 cups breadcrumbs

  • kosher salt

  • 2 cups diced mozzarella

  • 2 cups grated Grana Padano

  • 8 cloves garlic, crushed

  • 8 sprigs rosemary

  • Olive oil blend for pan frying, approximately 1 quart

  • ½ pound butter


  1. Season the pounded chicken breasts with salt, coat with flour, dip into eggs, transfer to breadcrumbs and firmly pat them down to coat and stick.

  2. In a large sauté pan, heat enough oil to fill the pan one half inch deep, add a garlic clove and a rosemary sprig and when the oil is hot, slip one parmigiana in and brown well on each side, remove to an absorbent towel and pat dry, then repeat until each one is cooked.

  3. Place the breasts on half sheet pans, put four tomato halves on top of each, one half cup of tomato sauce, the mozzarella next, the grated cheese next and finally a sprinkle of parsley. Place them in a 400 ͦ oven until the cheese is melted and beginning to brown. Ready to serve!

Andrew Rudeseal