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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