Cheesy Chicken Parmigiana Recipe
- 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 Galbani® Part Skim Mozzarella Cheese
- 1. 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.
- 2. 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.
- 3. 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.
1 serving (1 each) equals 444 calories, 26 g fat (8 g saturated fat), 166 mg cholesterol, 1,496 mg sodium, 23 g carbohydrate, 3 g fiber, 29 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.