Chicken Parmigiana

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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

Notes

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Nutrition Information

Recipe Step Photos

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