Oooh La La, right? Not really. This is a super simple recipe that uses store bought bread crumbs and sauce. I've made it all from scratch before, only to discover that it's just as good with the store bought ingredients, so why bother, I say. It's one of those assembly type recipes. Don't tell anyone though because they'll never guess by the taste. This is great for company too. It can be made ahead and heated and served so that you can spend time with your guests instead of in the kitchen. Here's what you'll need:
- boneless, skinless chicken breasts (1 for every 2 people)
- 1 jar good spaghetti/marinara sauce (I use Bartolli)
- italian style bread crumbs
- 2 eggs
- mozzarella cheese, shredded
- parmesan cheese, shredded
- olive oil and butter
You can see by the picture that I made this even simpler by buying my chicken breasts already sliced. If you have whole chicken breasts, slice them first.
Heat a 50/50 mixture of olive oil and butter in a skillet. I like to use my electric skillet for this.
Season the chicken with salt and pepper.
Mix the eggs in a shallow bowl.
Add the bread crumbs to another shallow bowl.
Spread a little of the tomato sauce in the bottom of a casserole dish.
To make this easy, set up an assembly line like this:
Take one piece and dip it in the egg dish. Allow the excess egg to drip off, then dredge the chicken in the seasoned bread crumbs. Shake off the excess crumbs.
Add the dredged chicken to the hot skillet and fry until brown, then turn and fry the other side until it's brown. The chicken doesn't have to be fully cooked yet.
Place the chicken in the casserole with the sauce and top with parmesan and then mozzarella and more sauce. Repeat this process with the remaining chicken.
Bake at 350 degrees about 30-30 minutes until the cheeses are melted and the sauce is hot and bubbly.
Enjoy!
Lynn
Chicken Parmesan
- boneless, skinless chicken breasts (1 for every 2 people)
- 1 jar good spaghetti/marinara sauce (I use Bartolli)
- italian style bread crumbs
- 2 eggs
- mozarella cheese, shredded
- parmesan cheese, shredded
- olive oil
Cut each chicken breast in half, horizontally, so that you end up with 2 very thin pieces.
Mix the eggs in a shallow bowl.
Add the bread crumbs to another shallow bowl.
Spread a little of the tomato sauce in the bottom of a casserole dish.
Season all the chicken with salt and pepper. Take one piece and dip it in the egg dish. Allow the excess egg to drip off, then dredge the chicken in the seasoned bread crumbs. Shake off the excess crumbs then fry the dredged chicken a skillet in the olive oil, until browned on both sides. The chicken doesn’t have to be cooked through at this time.
Place the chicken in the casserole with the sauce and top with parmesan and then mozzarella and more sauce. Repeat this process with the remaining chicken.
Bake at 350 degrees about 30-30 minutes until the cheeses are melted and the sauce is hot and bubbly.
