Simple Chicken Parmigiana

Add something hearty to your family's Italian cuisine night! Serve chicken parmigiana with sauce – a dish that’s ready in 30 minutes.

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  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 4
 

Ingredients

4
boneless skinless chicken breast halves
1/2
cup Progresso™ Plain Bread Crumbs
1/4
cup grated Parmesan cheese
1/4
cup chopped fresh Italian parsley
1
egg, beaten
2
tablespoons olive or vegetable oil
2/3
cup spaghetti sauce
2
oz. (1/2 cup) shredded mozzarella cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 2 In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.
  • 3 In large nonstick skillet, heat oil over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover skillet to melt cheese. Serve sauce with chicken.
  • 1 Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Repeat with remaining chicken breast halves.
  • 2 In medium bowl, combine bread crumbs, Parmesan cheese and parsley; mix well. Dip chicken in beaten egg; coat with bread crumb mixture.
  • 3 In large nonstick skillet, heat oil over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until chicken is fork-tender and juices run clear, turning once.
  • 4 Meanwhile, heat spaghetti sauce. Sprinkle chicken with mozzarella cheese; cover skillet to melt cheese. Serve sauce with chicken.

EXPERT TIPS

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Expert Tips

Regular parsley can be used in place of the Italian parsley. Italian parsley has large flat leaves and a stronger flavor than regular curly-leaf parsley.

Pound the chicken breasts and coat them with the crumb mixture a couple of hours in advance. Cover and refrigerate them until you’re ready to cook.

To complete this Italian meal, serve Italian green beans and cooked pasta tossed with olive oil and fresh lemon zest.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/4 of Recipe
Calories
360
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
5g,
5%
),
Cholesterol
140mg
140%;
Sodium
540mg
540%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
37g
37%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
10%;
Calcium
25%;
Iron
15%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 5 Very Lean Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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