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Chicken Parmigiana

Chicken Parmigiana
4 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 2 small onions, chopped
  • 2 tablespoons olive oil
  • 8 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 2 teaspoons each dried basil, thyme and oregano
  • 1/2 teaspoon pepper
  • 1/2 cup 2% milk
  • 1 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons salt-free herb seasoning blend
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup butter, cubed
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • Hot cooked spaghetti

Directions

  • In a large saucepan, saute onions in oil until tender. Add garlic;
  • cook 1 minute longer. Stir in the tomato sauce, tomatoes, basil,
  • thyme, oregano 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 shallow bowl, combine the bread crumbs, Parmesan and herb
© Taste of Home 2013

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Chicken Parmigiana (continued)

Directions (continued)

  • seasoning. Dip chicken in milk; roll in flour. Dip in egg; coat with
  • crumb mixture.
  • In a large skillet, brown chicken in butter over medium heat until
  • golden brown and a meat thermometer reads 170°. Sprinkle with
  • mozzarella. Cover and cook 3-4 minutes longer or until cheese is
  • melted. Serve over spaghetti; top with sauce. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013