This is one of our favorites from allrecipes.com. We serve it over pasta. We used egg noodles this time because it's all we had but normally use spaghetti noodles. The kids LOVE this recipe. It's one of those we make all the time!
Cooking Light magazine's Chicken Parmesan
Ingredients
- 4 skinned, boned chicken breast halves
- 1 egg, lightly beaten
- 1/3 cup Italian-seasoned breadcrumbs
- 2 tablespoons butter or margarine
- 1 3/4 cups spaghetti sauce
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
Directions
- Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
- Dip chicken in egg; dredge in crumbs.
- Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
- Pour spaghetti sauce over chicken. Cover, reduce heat, and simmer 10 minutes. Sprinkle with cheeses. Cover and simmer 5 more minutes or until cheese melts.
Footnotes
- CALORIES 614 (19% from fat); FAT 12.8g (sat 5g, mono 4.8g, poly 1.5g); PROTEIN 49.1g; CARB 74.8g; FIBER 5.4g; CHOL 86mg; IRON 6.1mg; SODIUM 937mg; CALC 375mg
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