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Thursday, March 26, 2009

Skillet Parmigiana Chicken

Looooovvveee this. It's from Betty Crocker's Best Chicken Cookbook. And it just became a family favorite in the Catenzaro home. And the 2nd best thing (1st is taste) is that it's super easy to make.
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/3 cup Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg, beaten
2 tablespoons olive or vegetable oil
2 cups spaghetti sauce
1/2 cup shredded mozzarella cheese (2 oz.)
Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. (OR you can just carefully cut the chicken breasts in half horizontally to make them thinner). Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
Heat oil in 12-inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Pour spaghetti sauce around chicken in saucepan; heat until hot. Sprinkle mozzarella cheese over chicken.

Serve over spaghetti noodles.

Prep: 10 min / Cook: 15 min
Serves: 4


Ariel said...

i bet i could get sean to eat this. it looks de-lish.

Chris and Tara said...

This was good. I need to turn my stove down lower when I'm cooking the chicken so I don't burn it, though.