4 boneless skinless chicken breast halves
1 egg, beaten lightly
1/2 cup Italian seasoned breadcrumbs
1 -2 tablespoon margarine or 1 -2 tablespoon butter
1 3/4 cups prepared spaghetti sauce (homemade or bottled)
1/2 cup shredded mozzarella cheese or 1/2 cup sliced provolone cheese
1 tablespoon parmesan cheese, freshly grated
1/4 cup fresh parsley, finely chopped
cooked spaghetti, to serve

1  Beat egg and set into a rimmed plate.
2  Set bread crumbs in a second rimmed plate.
3  Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
4 Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides – just enough to brown the chicken, not to fully cook it yet.
5  Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
6  Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
7  Serve with cooked spaghetti.

source:        http://www.food.com/recipe/my-chicken-parmigiana-25094

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