Simple Chicken Parmigiana

  • Prep 30 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1/4 of Recipe
Calories
360
Calories from Fat
150
% Daily Value
Total Fat
17g
26%
Saturated Fat
5g
25%
Cholesterol
140mg
47%
Sodium
540mg
23%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
1g
Protein
37g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
25%
25%
Iron
15%
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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