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Cheesy Chicken Parmigiana

My husband used to order chicken parmigiana at restaurants. Then I found this recipe in our local newspaper, adjusted it for two and began making the beloved dish at home. After more than 50 years of marriage, I still enjoy preparing his favorite recipes. —Iola Butler, Sun City, California
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    2 servings

Ingredients

  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 large 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
  • Optional: Fresh basil leaves and additional Parmesan 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 until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts
1 chicken breast half: 444 calories, 26g fat (8g saturated fat), 166mg cholesterol, 1496mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 29g protein.

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