Sunday, August 22, 2010

Chicken Parmesan

This is definitely a family favorite around here! I make this at least once a month and it is so yummy. I serve it with spaghetti and garlic bread. I'll let the picture do all the talking!

Chicken Parmesan
adapted from Food Network

4 boneless, skinless chicken breast halves
1 1/2 cups plain bread crumbs
1/2 cup grated parmesan
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 teaspoon cayenne
1/2 cup flour, on a shallow plate
2 eggs, lightly beaten, in a pie plate
Jarred pasta sauce (I like Prego)
1 1/2 cups grated mozzarella
Olive oil spray

Preheat oven to 375.
Place chicken breasts between two pieces of plastic wrap or wax paper and pound out to 1/2" thickness using a mallet or rolling pin. 

Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking off any excess flour. Dip each breast in the egg and then into the bread crumb mixture. Set coated chicken aside on a plate. 

Spray a non-stick skillet with olive oil spray and heat over medium-high heat. Cook chicken until golden on both sides.

Spread one cup of the tomato sauce in the bottom of a baking dish and top with chicken. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.

Bake for 20 minutes or until cheese is bubbly.


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