143.4...Tomato Chicken Parmesan

September 06, 2015

143.4...Tomato Chicken Parmesan

Ah. Chicken Parmesan. Breaded chicken. Sauce, cheese. I was in Chicken Parmesan heaven on Friday night. I used my own marinara sauce (recipe coming) but jarred sauce is fine! It was pretty easy to put together and the family really enjoyed it. My husband told me a few times after dinner how good it was.

Tomato Chicken Parmesan (Serves 6)

Recipe adapted from All Recipes

Ingredients:

1 egg, beaten

3/4 cup grated Parmesan cheese

1/2 cup seasoned bread crumbs

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. Italian seasoning

6 skinless, boneless chicken breasts, pounded to 1/2 inch thickness

2 Tbsp. vegetable oil

16 oz. marinara or pasta sauce

1 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 375 degrees.

2. Pour beaten egg into a shallow dish or bowl. In another shallow dish or bowl, mix together Parmesan cheese, bread crumbs, garlic powder, onion powder, and Italian seasoning. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat. Refrigerate for 30 minutes to help coating adhere better.

3. In a large skillet, heat oil over medium heat. Add coated chicken and cook for about 3-4 minutes per side, or until chicken is just about cooked through. You don’t want to crowd the pan, so cook in batches if necessary.

4. Pour pasta sauce into a lightly greased 9x13-inch baking dish. Add chicken, then pile shredded mozzarella cheese on each chicken breast, and bake for 10 minutes or until cheese is completely melted.

Printable Recipe