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Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella Recipe

Classic Chicken Parmesan with Oven-Roasted Tomato Sauce and Smoked Mozzarella

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Chicken

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (101)

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Average Rating:

Total Reviews: 101

Showing 1-10 of 101

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  • on May 09, 2012

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    Sauce is very good; intense, almost tastes like sun-dried tomatoes. I pounded the chicken just a bit to even out the pieces, and it cooked perfectly following recipe times. Next time I'll try to shred the mozzarella, we think it might melt a little better evenly. The smoky taste is great. Portions were very generous, especially the pasta.

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  • on April 27, 2012

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    Very good and easy!

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  • on January 09, 2012

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    After searching and testing several recipes THIS IS THE ONE! My husband, all four kids, their spouses and all 5 grandkids say it's a hit! THANK YOU! Wouldn't change a thing.

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  • on November 13, 2011

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    My wife's good friend who happens to be a judge was over for her birthday. My wife said that Chicken Parm was her favorite dish so I made this recipe. She loved it and said it was the best she ever had. It never hurts to have a judge on your side. It's the smoked mozerella that really sets it apart.

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  • on August 28, 2011

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    Fabulous recipe!! A+++++

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  • on June 23, 2011

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    Quick, delicious! I used Emeril's garlic pasta sauce from the grocery store and chicken cutlets rather than breasts to save time. Dinner was ready in less than 20 minutes. Thanks Emeril!

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  • on March 05, 2011

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    Awesome! This dish was sooo delicious the best chicken parm I have ever had!

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  • on February 25, 2011

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    Outstanding dish. I used fresh mozzarella and it turned out very well. The cooking times in this recipe were a little short.

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  • on February 11, 2011

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    Delicious! Emeril Rocks! The second time I made this I didn't smoked mozzarella so I just sprinkled smoked paprika on prior to adding the mozzarella.

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  • on January 27, 2011

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    I loved this recipe as I do with most of if not all of Emeril's recipes. The only changes I made was to use roma and grape tomatoes and a little bit of sugar to cut the tartness from the tomatoes. I also used panko instead of bread crumbs for the extra crunch seasoned with Italian seasonings and it was really good. Oh and used regular mozerella instead of smoked. I wish I could have found it, but it was still delicious just the same.

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