Monday, January 11, 2010

Chicken Parmigiana

Seems to me that most recipes called Chicken Parmigiana call for mozzarella cheese in addition to the Parmesan. Should we call it Chicken Mozzarella since there's actually more of that in this recipe?

Whatever! It's yummy.


1 cup Italian-seasoned breadcrumbs
2 tablespoons all-purpose flour
1/2 teaspoon ground red pepper
2 skinless, boneless chicken breasts
2 egg whites, lightly beaten
1 tablespoon olive oil
1 (24 ounce) jar Pasta Sauce (I recommend Barilla marinara for this)
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.

Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture. Repeat procedure with remaining chicken breast.

Cook chicken in oil over medium heat 2 to 3 minutes on each side or until done.

Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with pasta sauce.

Bake at 350 degrees for 20 minutes. Top with cheeses and bake an additional 10 – 15 minutes.

Yield: 2 servings

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