Chicken Parmigiana

Treat your family with this cheesy chicken parmigiana that’s made using pasta and Progresso® bread crumbs – a delicious Italian dinner.

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Servings 8

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ingredients 12
Prep Time 40 min
Total Time 45 min

Ingredients

8: oz uncooked spaghetti

1: jar (24 oz) marinara sauce

2: tablespoons dry red wine

2: tablespoons chopped fresh basil leaves

2: lb chicken cutlets or 8 boneless skinless chicken breasts

: 1/2 teaspoon salt

: 1/4 teaspoon pepper

2: eggs

2: cups Progresso® Italian style panko crispy bread crumbs

: 1/4 cup olive oil

1: 1/2 cups shredded Italian cheese blend (6 oz)

: Fresh basil leaves, if desired

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Directions

1 Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package. Return to saucepan; cover to keep warm.
2 In small saucepan, heat marinara sauce, wine and chopped basil leaves over medium-high heat. Cook until reduced to 2 1/2 cups, about 5 minutes. Set aside.
3 If using chicken breasts, place each chicken breast, smooth side down, between pieces of plastic wrap or waxed paper; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle chicken with salt and pepper. In shallow medium bowl, beat eggs slightly with fork. Place bread crumbs in another bowl. Dip chicken in egg; coat with crumbs.
4 In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Cook half of chicken in oil 6 to 8 minutes, turning once, until golden brown on outside and no longer pink in center. Remove from skillet to plate; cover to keep warm. Repeat with remaining 2 tablespoons oil and chicken. Place chicken in baking dish, overlapping if necessary; sprinkle with cheese.
5 Bake uncovered 5 minutes or just until cheese is melted. Place spaghetti and sauce on plate; add chicken. Garnish with basil.