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Chicken Parmigiana for 2

Chicken Parmigiana for 2
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.
2 ServingsPrep: 20 min. Cook: 30 min.

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 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 2% 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 (4 ounces each)
  • 2 tablespoons butter
  • 1/2 cup shredded mozzarella cheese
  • Hot cooked spaghetti

Directions

  • In a small saucepan, saute onion in oil until tender. Add garlic;
  • cook 1 minute longer. Add the tomato sauce, tomatoes, herbs and
  • pepper. Bring to a boil. Reduce heat; cover and simmer for 20
  • minutes or until heated through.
  • Meanwhile, place the milk, flour and egg in separate shallow bowls.
  • In another bowl, combine the bread crumbs, Parmesan cheese and herb
© Taste of Home 2013

2 of 2

Chicken Parmigiana for 2 (continued)

Directions (continued)

  • seasoning. Dip chicken in milk; roll in flour. Dip in egg, then coat
  • with crumb mixture.
  • In a small skillet, brown chicken in butter over medium heat until
  • golden brown and a meat thermometer reads 170°. Sprinkle with
  • mozzarella cheese. Cover and cook 3-4 minutes longer or until cheese
  • is melted. Serve with spaghetti and tomato sauce. Yield: 2 servings.
Nutrition Facts: 1 serving (1 each) equals 787 calories, 35 g fat (16 g saturated fat), 244 mg cholesterol, 2,081 mg sodium, 68 g carbohydrate, 6 g fiber, 52 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013