TOTAL TIME: Prep: 20 min. Cook: 30 min.
MAKES: 4 servings

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

  1. 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.
  2. Meanwhile, place the milk, flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, Parmesan and herb seasoning. Dip chicken in milk; roll in flour. Dip in egg; coat with crumb mixture.
  3. 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.
Originally published as Chicken Parmigiana in The Taste of Home Cookbook 2010, p178

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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