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October 2006 Issue
Parmesan Chicken
by Ronda L. Halpin
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This time of the year, it seems like there's never enough hours in the day and the world is moving a mile a minute. When the rush of things has you down, turn to comfort food that's delicious and quick.

This month's recipe is just that. A simple Italian-inspired dish that is perfect for your busy lifestyle. Simply put on a pot of pasta and pour some chilled wine and you've got the perfect dinner. If you are feeling particularly ambitious, try some garlic bread and a simple tossed salad as well. It's dinner time and you haven't even spent a half hour in the kitchen ... now how's that for fast?

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at .


Parmesan Chicken

  • 4 skinned and boned chicken breast halves
  • 1 large egg, lightly beaten
  • 1/2 cup Italian-seasoned breadcrumbs
  • 2 tablespoons butter or margarine, melted
  • 1 3/4 cup spaghetti sauce
  • 1/2 cup shredded mozzarella cheese
  • 1 tablespoon grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
Place the chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Dip the chicken in the egg, and dredge in the breadcrumbs.

Cook the chicken in the butter in a large skillet over medium-high heat until browned on both sides. Spoon the spaghetti sauce over chicken; bring to a boil. Cover, reduce heat, and simmer 10 minutes.

Sprinkle with the cheeses and parsley; cover and simmer 5 additional minutes or until the cheeses melt.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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