Cooking Light magazines Chicken Parmesan Recipe

Cooking Light magazines Chicken Parmesan Recipe

  • 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
  1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin.
  2. Dip chicken in egg; dredge in crumbs.
  3. Melt butter in a skillet over medium-high heat; add chicken, and cook 2 minutes on each side or until browned.
  4. 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.
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