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Chicken Parmigiana

Chicken Parmigiana
FOR YEARS my husband ordered Chicken Parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes.
2 ServingsPrep: 15 min. Cook: 20 min.

Ingredients

  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 egg
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons olive oil
  • 2 slices part-skim mozzarella cheese

Directions

  • In a small saucepan, combine the tomato sauce, Italian seasoning and
  • garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20
  • minutes.
  • Meanwhile, in a shallow bowl, lightly beat the egg. In another
  • shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken
  • in egg, then coat with crumb mixture.
  • In a large skillet, cook chicken in oil over medium heat for 5
  • minutes on each side or until a meat thermometer reads 170°. Top
  • with mozzarella cheese. Cover and cook 3-4 minutes longer or until
  • cheese is melted. Serve with tomato sauce. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 444 calories, 26 g fat (8 g saturated fat), 166 mg cholesterol, 1,496 mg sodium,
© Taste of Home 2013

2 of 2

Chicken Parmigiana (continued)

Nutrition Facts: 23 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013