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Quick & Easy Chicken Parm

May 16, 2012

A quick and easy dish that tastes great.  You only use about 3/4 cup of spaghetti sauce, but you could serve the remainder with pasta as a side if you open a full jar.  Great on a busy weeknight!
2 boneless, skinless chicken breasts, cut in half horizontally (giving you 4 thinner chicken breasts) or pounded thinner
1/2 c. Panko Bread Crumbs
salt and pepper to taste

1 Egg, beaten
2 T. Canola oil
¾ c. Spaghetti Sauce (homemade or jarred sauce)

¼ c. Parmesan cheese, shredded
1/2 c. Mozzarella cheese, shredded

Turn oven broiler on high.

Put bread crumbs on a plate or shallow bowl and add salt and pepper to taste. Put beaten egg in a shallow bowl.  Dredge chicken breasts in egg and then in the bread crumbs, coating well on both sides. In a medium skillet, heat canola oil over medium-high heat. Once the pan is hot, add the chicken and cook until the chicken is no longer pink and golden on both sides (approximately 2 minutes per side). Remove chicken to rack set over a baking sheet (I use a cooling rack set in a baking sheet lined with foil).

Top each chicken breast with 1 t. parmesan cheese, 2 T. spaghetti sauce and sprinkle the mozzarella cheese over all.  Put under the broiler just until the mozzarella cheese has melted, 30 seconds to 1 minute.


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