Main Dishes, Poultry

Chicken Parmesan

  • 4 Chicken breasts, boneless, skinlss
  • 1 1/2 cups Bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Oregano
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne pepper
  • 1/2 cup Flour, on a shallow plate
  • 2 Eggs, lightly beaten, in a pie plate
  • 3 tablespoons Olive oil
  • 2 cups Spaghetti sauce
  • 1 1/2 cups Cheese, Mozzarella, grated

    • Place chicken breasts between two pieces of plastic wrap and pound out to 1/2" thickness using a mallet or rolling pin. Combine bread crumbs, 1/4 cup parmesan, oregano, basil and cayenne in a pie plate. Coat each breast in the flour, shaking of any excess flour. Dip each breast in the egg and then into the crumb mixture. Set coated chicken aside on a plate. Heat oil in a large non-stick skillet. Carefully add chicken to pan, cooking two pieces at a time. Cook until golden on both sides. Spread one cup of the tomato sauce in the bottom of a baking dish and top with golden chicken breasts. Top each breast with remaining sauce and sprinkle with mozzarella and parmesan chesses. Bake in a 375° oven for 20minutes or until cheese is bubbly. Serve hot with spaghetti and tomato sauce.Yield: Serves two, leftovers can be used in a sandwich.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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