Chicken Parmigiana
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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.
SERVINGS: 2
CATEGORY: Main Dish
METHOD: Other stovetop
TIME: Prep: 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 juices run clear. Top with mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese is melted. Serve with tomato sauce. Yield: 2 servings.