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August 8, 2011
Chicken Parmesan
Chicken From The Oven
Prep time:
15 minutesCooking time:
20 minutes“The finest and most expensive Parmesan cheese comes from Italy. For a much less expensive, but equally tasty version, try the one made in Argentina, available in most grocery stores.”
Ingredients
Serves 4
- 1/2 cup seasoned bread crumbs
- 3 tablespoons Parmesan cheese, divided
- 4 skinless, boneless chicken breasts, pounded to 1/2-inch thickness (4 ounces each)
- 1 egg, beaten
- 2 tablespoons butter
- 1 (15-ounce) can tomato sauce
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- 1/2 cup shredded mozzarella cheese
Directions
1
Preheat oven to 350°F. Mix crumbs with 1 tablespoon Parmesan in shallow dish. Dip chicken into beaten egg. Roll in crumb mixture to coat.
2
Melt butter in a large skillet over medium heat; add chicken. Cook, turning once, about 5 minutes. Place in a lightly greased baking dish.
3
Add tomato sauce, basil and garlic powder to skillet; mix well with pan drippings. Simmer for about 5 minutes or until slightly thickened.
4
Spoon sauce over chicken. Sprinkle with mozzarella and remaining Parmesan. Bake for 20 minutes.
Variations(0)
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Cookin' xpress!
Cookin' xpress!
Have leftover Chicken Parmesan? Then save it for next day's super-quick dinner. Just cube chicken, reheat and toss with pasta and spaghetti sauce.
Great Pairings
Crusty Italian Bread
Sunday supper at Grandma's was often pasta and loaves of this delicious bread.
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