Chicken Parmesan


¼ cup all-purpose flour
2 large eggs, beaten
1 cup Italian-style bread crumbs
4 (4 ounce) boneless, skinless chicken breasts
3 tablespoons olive oil
4 slices deli-style mozzarella cheese
1 (24 ounce) jar tomato, garlic, and onion pasta sauce, divided
8 ounces spaghetti, cooked

Place flour in a shallow dish; salt and pepper to taste. Place beaten eggs in a second shallow dish and bread crumbs in a third shallow dish. 

It's a very orderly recipe. I like that.


Dust chicken with flour, dip into egg and coat with bread crumbs. Set aside.

Dab-dab-dab!


In large skillet, heat oil over medium-high heat. Add chicken and saute until browned on both sides (about 3-5 minutes). 

They mean total, not per side.


Transfer to a greased 13x9-inch baking dish.

Top each chicken breast with ¼ cup pasta sauce and 1 slice cheese. 

The grocery I went to didn't have deli slices of mozzarella, so I cut slices out of a block. (Nice thick ones.)


Bake, covered, in a preheated 375F oven 25 minutes. Remove cover and continue baking until internal temperature reaches 170F and cheese is bubbly and golden brown (about 10 minutes).


Meanwhile, heat remaining pasta sauce and toss with cooked pasta. 

Yeah... you should probably cook the spaghetti at some point.

Serve chicken over pasta. 

Served up with a sparkling wine that was a great accent!

My Rating: 4/5 "I'm perturbed: Where is the parmesan? I mean, it's quite tasty without. There's still cheese and pasta sauce and everything, and they're nice to eat. I'm not sure why they call it Chicken Parmesan, though, if there isn't any Parmesan on it. *Mystery recipe!* (Although I'll admit that I did dump some Parmesan on the leftovers just to sate myself."

Comments