Chicken Parmigiana
Taste of Home
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These tender crumb-coated chicken breasts are topped with a savory homemade spaghetti sauce and served over pasta. "You can adjust the seasonings in this dish to your taste. My husband and I like lots of garlic, onion and herbs in everything," writes Heather Powers Sauter of Silver Spring, Maryland.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 30 min.
Ingredients:
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) stewed tomatoes
- 1 teaspoon each dried basil, thyme and oregano
- 1/4 teaspoon pepper
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 egg, lightly beaten
- 1/4 cup seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon salt-free garlic and herb seasoning
- 2 boneless skinless chicken breast halves
- 2 tablespoons butter
- 1/2 cup shredded mozzarella cheese
- Hot cooked spaghetti
Directions:
In a saucepan, saute onion and garlic in oil until tender; add the tomato sauce, tomatoes, herbs and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, place the milk, flour and egg in separate shallow bowls. In another bowl, combine the bread crumbs, Parmesan cheese and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat with crumb mixture.
In a skillet, brown chicken in butter over medium heat until golden brown and juices run clear. Sprinkle with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve over spaghetti; top with tomato sauce. Yield: 2 servings.