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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Tasty, easy and quick. Try it with panko, especially light Japanese breading, and fresh mozzarella, boconcini, if it's available. Yum. Ingredients:
2 boneless skinless chicken breast halves |
salt & freshly ground black pepper |
1 cup panko breadcrumbs |
3/4 cup finely grated parmesan cheese |
1 large egg, lightly beaten |
1 1/2 cups spaghetti sauce |
2 tablespoons olive oil |
4 ounces bocconcini, sliced 1/4 inch thick (fresh mozzarella) |
Directions:
1. Preheat broiler on low heat setting, with rack 4 away from heat source; slice the chicken breasts in half horizontally; gently pound inside plastic wrap, if necessary, to form all four cutlets to the same thickness; season with salt and pepper.
2. Combine the panko and Parmesan in a shallow dish; pour egg in another shallow dish; dip chicken in egg, coating both sides; coat both sides with panko mixture; set aside.
3. Pour spaghetti sauce into a baking dish or rimmed pan; using a nonstick skillet, fry the cutlets in the heated oil until golden, 1-2 minutes per side; blot on paper towels and transfer to baking dish.
4. Place mozzarella on top of chicken; broil 5-8 minutes until cheese is melted and browned in spots, and sauce is hot.
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