Chicken Parmigiana

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  • 40 min prep time
  • 45 min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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. 5 Bake uncovered 5 minutes or just until cheese is melted. Place spaghetti and sauce on plate; add chicken. Garnish with basil.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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