Simple Chicken Parmigiana

Course : Chicken
Serves: 4
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4 medium boneless chicken breasts -- skinless
1/2 cup progresso plain bread crumbs
1/4 cup parmesan cheese -- grated
1/4 cup fresh italian parsley -- chopped
1 large egg -- beaten
2 tablespoons olive oil
2/3 cup spaghetti sauce
1/2 cup mozzarella cheese -- shredded

Preparation / Directions:

Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves. In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture. In large nonstick skillet, heat oil over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear; turning once. Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover skillet to melt cheese. Serve sauce with chicken. TIP: Pound the chicken breasts and coat them with the crumb mixture a couple of hours in advance. Cover and refrigerate them until you're ready to coo


Nutritional Information:

191 Calories (kcal); 15g Total Fat; (69% calories from fat); 7g Protein; 8g Carbohydrate; 63mg Cholesterol; 374mg Sodium

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