Ingredients for My Chicken Parmigiana
- Boneless Skinless Chicken Breast Halves
- 2 large eggs
- Italian Seasoned Breadcrumbs
- Margarine
- 2 cups spaghetti sauce (homemade or store-bought, such as Classico or Barilla)
- ½ cup shredded mozzarella cheese (or provolone, or a combination)
- Parmesan Cheese
- Fresh Parsley
- Cooked Spaghetti
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How to Make My Chicken Parmigiana
- Crack 2 large eggs into a shallow dish and whisk until lightly beaten.
- Place 1 ½ cups of breadcrumbs in a second shallow dish.
- Dip each chicken breast (about 1.5 lbs total, 2-4 breasts) into the beaten egg, ensuring it's fully coated. Then, dredge in the breadcrumbs, pressing gently to adhere. Shake off any excess.
- Melt 2 tablespoons of butter or margarine in a large, deep skillet (12-inch) over medium heat.
- Add the breaded chicken breasts to the skillet and cook for 2-3 minutes per side, until lightly browned. Do not fully cook the chicken at this stage.
- Pour 2 cups of your favorite spaghetti sauce (homemade or store-bought) into the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the juices run clear. Cooking time will depend on the thickness of the chicken breasts.
- Sprinkle ½ cup shredded mozzarella or provolone cheese (or a combination) and 2 tablespoons chopped fresh parsley over the chicken. Re-cover and simmer for another 3-5 minutes, or until the cheese is melted and bubbly.
- Serve immediately over your favorite cooked pasta, topped with extra sauce if desired.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
24g
Fat
21g
Carbs
6g
