Thursday, June 24, 2010

Chicken Parmigiana

A classic Italian dish. Mozzarella and Parmesan melt over herb-breaded chicken. Spaghetti sauce makes this delectable dish moist and tasty. It pairs well with your favorite kind of pasta and a tossed salad.

Chicken Parmigiana

1 egg, beaten
1 cup bread crumbs seasoned with basil, oregano, garlic, salt and pepper
2 skinless, boneless chicken breasts (cut in half horizontally) = 4 halves
3/4 (16 ounce) jar spaghetti sauce
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
*Preheat oven to 350 degrees. Lightly grease a baking sheet. Pour beaten egg into a small bowl. Place seasoned bread crumbs on a plate. Dip chicken pieces into egg, then into bread crumbs. Place coated chicken onto prepared baking sheet and bake for about 20-30 minutes, or until no longer pink. Pour 1/2 of spaghetti sauce into a 9x13 baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle with mozzarella and Parmesan cheeses. Return to preheated over for about 15-20 minutes, or until cheeses are melted and bubbling.

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